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Risotto Milanese – Recipe
In the recipe, you will learn how to make risotto Milanese yourself, including illustrated instructions. You will also find tips on the right ingredients. With this information, you can make this exceptionally tasty dish: colorful and elegant, extra creamy and velvety. Let's go!
- 1 l Beef broth
- 2 Shallots
- 4 EL Olive oil
- 300 g Risotto rice, Carnaroli
- 100 ml White wine, dry
- 25 Saffron threads, alternatively 1 teaspoon saffron powder
- 3 EL Water
- 4 EL Parmesan cheese, grated
- 100 g Butter, cold
- Salt
Schritt für Schritt durch´s Rezept
- Step 1First place the saffron threads in a small bowl and cover with the water. Cover and leave to infuse for at least 6 hours.
- Step 2Bring the stock to the boil in a pan. Then switch off the hob.
- Step 3Peel and finely chop the shallots.
- Step 4Heat the olive oil in a large pan and sauté the shallots in it. As soon as they are translucent, add the rice and sauté for 1-2 minutes.
- Step 5Pour in the wine and simmer until it has evaporated.
- Step 6Add a ladle of stock to the risotto and wait until the liquid has been absorbed before adding the next ladle of stock. Stir well all the time. Gradually add all the stock in this way.
- Step 7When the rice is almost cooked, add the saffron and infusion. Stir well and finish cooking the rice, adding salt if necessary.
- Step 8When the rice grains are al dente, remove the risotto from the heat and stir in the grated Parmesan and butter to make the rice creamy and glossy.
Cooking the original with marrow bones
In traditional Milanese cuisine, fatty bone marrow is an essential ingredient in risotto alla Milanese. The marrow melts in the pot and gives the risotto extra flavor and a silky texture.
Nowadays, the dish is often prepared without the marrow bones in everyday life because it is quicker and less complicated without them. Many people are also more health-conscious and avoid animal products.
If you still want to cook the recipe traditionally, replace the olive oil in step 4 of the recipe above with 2-3 marrow bones. And this is how you do it:
- Place the marrow bones in a pan of boiling water and blanch briefly (1-2 minutes) to remove any impurities. Remove the marrow by squeezing it out of the bones with a small spoon.
- Melt the bone marrow in a large saucepan over medium heat until it becomes slightly foamy. If desired, you can add a tablespoon of butter to give extra flavor. Then continue as in the recipe with shallots and rice.
The saffron makes the risotto Milanese
The typical taste of risotto alla Milanese comes from the saffron, which gives the dish a warm note and the golden yellow color. Many people appreciate the unmistakable taste, which clearly stands out from other spices.
Traditionally, saffron threads are used in Milan instead of saffron powder, as they have a more intense aroma and color. However, saffron powder also has advantages. You can start using it straight away because there is no need to soak the threads for 6 hours and the powder dissolves more evenly.
Saffron is sensitive to heat, so it should only be added towards the end of the cooking time. This prevents the aroma from being lost and ensures that the color of the risotto remains intense.
Which rice is best?
For the authentic taste and texture of traditional risotto alla Milanese, we recommend using Carnaroli rice. This variety is known for its large, starchy grains, which retain a creamy consistency during cooking while remaining firm to the bite. If you would like to know more about the different types of Italian rice, read on here !
How to serve risotto Milanese like in Milan
Saffron risotto is often garnished on the plate with fresh, chopped parsley or saffron threads. The Milanese also like to grate parmesan over the dish at the table.
The classic accompaniment to risotto Milanese is ossobuco. These are braised slices of veal shank in a delicious sauce of tomatoes, white wine and vegetables.
5 tips for perfect consistency and taste
- Stir, stir, stir: This ensures that the rice cooks evenly and releases its starch, which increases the creaminess.
- use hot stock: If you use cold stock, you will interrupt the cooking and not get a perfectly creamy result.
- Saffron: Always add at the end.
- al dente: Only cook the rice until it is still firm to the bite at the heart of the rice grain.
- mantecare: For a glossy, creamy risotto, always stir in a little cold butter at the end.
Risotto Milanese – illustrated instructions
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