Risotto alla Milanese is a typical dish of Milanese cuisine, which was included in the UNESCO list of Intangible Cultural Heritage in 2013. It is a simple, yet refined and tasty dish that can be served as an appetizer, main course, or second course. The recipe for Risotto alla Milanese is very old and dates back to the Middle Ages. Legend has it that the dish was invented by a Milanese cook to impress a Flemish painter who was visiting the city. The cook, to make the dish more beautiful and colorful, decided to add saffron, which was an unknown ingredient to the painter. Risotto alla Milanese is a very rich and flavorful dish, thanks to the use of saffron, which gives it its characteristic yellow color. It is a dish that lends itself to infinite variations, but the original recipe calls for Carnaroli rice, butter, onion, saffron, and meat broth.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 620.30 (Kcal)
- Carbohydrates 64.38 (g) of which sugars 0.21 (g)
- Proteins 10.40 (g)
- Fat 35.16 (g) of which saturated 13.44 (g)of which unsaturated 7.26 (g)
- Fibers 1.15 (g)
- Sodium 195.01 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups Carnaroli rice
- 1 onion
- 5 tbsps clarified butter
- 2 3/4 oz marrow
- 4 1/4 cups meat broth
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1 pinch black pepper
Tools
- 1 Pot Agnelli
Steps
To make Risotto alla Milanese, you need to use beef marrow. It can be found in bone-in cuts of meat that contain it. After extracting and cubing it, add it to the risotto.
Then, in a tall pot, melt and sauté the clarified butter with the marrow over low heat, without burning them. To prevent the marrow from burning, you can add a bit of white wine or meat broth to the pot. This will make the risotto more flavorful and creamy, and help keep the marrow soft and succulent.
Next, when the butter has melted, add the finely chopped onion to the marrow and sauté over medium heat, stirring often, until it becomes transparent and soft. If desired, also add a pinch of ground black pepper.
Then, after toasting the rice in the marrow with the onion, add the meat broth little by little, stirring continuously, until the rice is al dente.
To check if the rice is al dente, taste it. The rice grain should be soft inside, but still have some resistance in the center.
Halfway through cooking, add the saffron dissolved in some hot broth. Continue cooking, stirring often, until the rice is al dente.
When cooking is complete, turn off the heat and add cold cubed butter. Stir the risotto generously, continuously stirring, until the butter melts and the risotto becomes creamy.
For perfect creaming, it is important that the butter is cold. This helps to create a smooth and homogeneous cream.
Risotto alla Milanese is ready to be served piping hot. If desired, you can add grated cheese to taste. I used aged Grana Padano and chili threads for decoration.
Enjoy from DadCook!
Wines and Drinks to Pair:
Wine is the traditional beverage to pair with Risotto alla Milanese. A good red wine, such as a Barolo or Barbaresco, can enhance the flavor of the risotto and marrow. The tannin in red wine helps to balance the richness of the risotto and marrow, creating a harmonious contrast. An alternative to red wine is white wine. A fresh, mineral white wine, such as a Pinot Grigio or Sauvignon Blanc, can provide a lighter, refreshing contrast. White wine can be an excellent choice if you prefer a less demanding dish.
Alternatively to wine, you can pair Risotto alla Milanese with a non-alcoholic beverage.
A light beer, such as a Pilsner or Blonde Ale, can be a good choice. Light beer has a relatively neutral flavor, which does not overpower the flavor of the risotto.
Here are some specific suggestions for pairing wine and beverages with Risotto alla Milanese:
Red Wine: Barolo, Barbaresco, Nebbiolo, Cabernet Sauvignon, Merlot
White Wine: Pinot Grigio, Sauvignon Blanc, Chardonnay, Verdicchio
