International Cuisine > Italian Cuisine > Risotto Dishes > Risotto alla Milanese Recipe
Risotto alla Milanese: A Classic Italian Delight
Experience the rich flavors of Northern Italy with this authentic Risotto alla Milanese recipe. Saffron-infused creamy rice, Parmesan cheese, and bone marrow create a symphony of textures and tastes that will transport you to Milan.
Ingredients
- 320 g Carnaroli Rice
- 50 g Beef Marrow Bones
- 1.5 l Vegetable Broth
- 120 ml Dry White Wine
- 1/2 Onion
- 0.5 g Saffron Threads
- 50 g Grated Parmesan Cheese
- 40 g Butter
- 2 tablespoons Olive Oil
- to taste Salt
- to taste Black Pepper
Preparation of Ingredients
Begin by finely chopping the onion. Warm the vegetable broth in a saucepan and keep it simmering gently. Soak the saffron threads in a small amount of warm broth to release their color and flavor. If using, soak the beef marrow bones in cold, salted water for a few hours, changing the water periodically, to remove any impurities.
Sauté the Onion and Marrow
In a large, heavy-bottomed pot or Dutch oven, melt 20g of butter with the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. If using marrow, add it to the pot and cook until it renders its fat, about 3-5 minutes. Remove the marrow pieces and set aside.
Toast the Rice
Add the Carnaroli rice to the pot and toast it over medium heat for 2-3 minutes, stirring constantly. The rice should become slightly translucent and make a crackling sound.
Deglaze with Wine
Pour in the dry white wine and stir until it is completely absorbed by the rice. This will add acidity and depth of flavor to the risotto.
Add Broth Gradually
Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until each ladleful of broth is almost completely absorbed before adding the next. Continue this process for about 20 minutes, or until the rice is creamy and al dente.
Incorporate Saffron
About halfway through the cooking process, stir in the saffron-infused broth. This will impart the characteristic golden color and delicate flavor of Risotto alla Milanese.
Final Touches
Once the rice is cooked to al dente, remove the pot from the heat. Stir in the remaining 20g of butter and the grated Parmesan cheese. If using, stir in the reserved cooked marrow. Season with salt and black pepper to taste.
Rest and Serve
Cover the pot and let the risotto rest for a few minutes before serving. This allows the flavors to meld together and the texture to become even creamier. Serve immediately, garnished with extra Parmesan cheese, if desired.
Nutrition Facts Estimated per 100g of product
Note: These values are estimates and can vary based on specific ingredients and preparation methods.
Other Important Considerations for Nutrition
Risotto alla Milanese can be relatively high in carbohydrates and fat due to the rice, butter, and cheese. Using a lower-fat cheese and reducing the amount of butter can help lower the fat content. The saffron contributes antioxidants. The beef marrow adds some fat and cholesterol, but also provides a unique flavor. If you are concerned about these aspects, you can omit the marrow. Be mindful of portion sizes.
FAQ
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What type of rice is best for Risotto alla Milanese?
Carnaroli rice is considered the best choice for risotto due to its high starch content and ability to maintain its shape during cooking. Arborio rice is a good substitute if Carnaroli is not available. -
Can I use vegetable broth instead of beef broth?
While traditional Risotto alla Milanese uses beef broth, vegetable broth is a perfectly acceptable and delicious substitute. It will result in a vegetarian-friendly dish. -
How can I tell if the risotto is cooked properly?
The risotto should be creamy and slightly loose, but not soupy. The rice grains should be al dente, meaning they should be firm to the bite with a slight resistance. -
Can I make Risotto alla Milanese ahead of time?
Risotto is best served immediately after cooking. However, you can prepare the ingredients in advance and start cooking the risotto about 30 minutes before you plan to serve it. Reheating risotto can change its texture, making it less creamy.