Authentic Risotto alla Milanese Recipe
Milan, Italy
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Apart from the use of saffron, which imparts a distinctive flavor and a hint of vivid yellow color to the dish, the main feature of risotto alla Milanese is its creamy texture binding the rice together, which results from the retention of starch during the cooking process. The most typical preparation includes sautéing onions, marrow, and rice in butter, and then gradually mixing small quantities of beef broth into the rice, making sure it reaches the creamiest possible consistency while remaining al dente.
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Cooking tips
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saffron
Dried saffron threads are preferable to powder, which loses its flavor more quickly and can be adulterated with other ingredients. -
rice
Among a number of different varieties, there are some particularly suitable for risotto such as Vialone Nano, Arborio, Carnaroli and Maratelli.
Recipe variations
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Italian Academy of Cuisine's Risotto alla Milanese
Ready in 30minPublished by the Italian Academy of Cuisine, this is considered to be the go-to recipe for the signature rice dish of Milan. You can either serve it as a light starter or enjoy it in a more traditional manner — as a side dish to the famous ossobuco alla Milanese.
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Risotto Oro e Zafferano
Ready in 20minThis recipe is the creation of Gualtiero Marchesi, a renowned Milan-born Italian chef who is considered to be the founder of modern Italian cuisine. Apart from zafferano or saffron, his recipe also features oro, meaning gold in the form of an edible paper-thin leaf placed on top of the finished dish, which turns your risotto alla Milanese culinary presentation into a work of art.
Italian Academy of Cuisine's Risotto alla Milanese
PREP 10min
COOK 20min
READY IN 30min
Published by the Italian Academy of Cuisine, this is considered to be the go-to recipe for the signature rice dish of Milan. You can either serve it as a light starter or enjoy it in a more traditional manner — as a side dish to the famous ossobuco alla Milanese.
Ingredients
500g (17.6 oz) risotto rice
60g (4 tbsp) butter
30g (2 tbsp) beef marrow
2 L (8 1/3 cups) beef broth
1 onion, finely diced
1 pinch of saffron, dissolved in 240 ml (1 cup) of broth
grated Parmigiano-Reggiano, as needed
salt, as needed
Preparation
Place the saffron in 240 ml (1 cup) of hot, but not boiling, broth to dissolve.
Place the butter, diced onion, and marrow in a large heated saucepan and sauté over low heat until the onion becomes translucent. Add the rice and stir it in well so that it absorbs the flavors.
Increase the heat and start adding hot beef broth to the rice, one ladle at a time, while stirring in an even, circular motion. Each time the rice absorbs the broth, add more. Cook for about 15 minutes, depending on the quality of the rice, making sure it remains al dente.
Finally, add the remaining broth with saffron dissolved in it and remove it from the heat. Add grated Parmigiano-Reggiano cheese and season with salt.
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