The traditional Milanese Risotto, a typical Lombard dish from Milan, is known for its intense yellow color and unmistakable flavor thanks to the beef marrow.
A risotto recognized and appreciated not only in Italy but also abroad, becoming the flag of our cuisine.
However, not everyone knows that Milanese risotto is not the same as saffron risotto, as this recipe includes saffron (the good kind) and marrow, which is absent in the saffron risotto recipe.
If you like risottos, below are other versions, and then right after the picture, let’s discover how to prepare the traditional Milanese Risotto!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the traditional Milanese Risotto
- 1.5 cups Carnaroli rice
- 20 marrow (from beef)
- 6 cups beef broth
- 2 teaspoons saffron threads
- 2.1 oz grated Parmesan
- 1 onion (small)
- 2.1 oz butter
Preparation of the traditional Milanese Risotto
To prepare the traditional Milanese Risotto, first prepare the beef broth.
Take a small cup and soak the saffron threads so they release their color.
In the meantime, take the ossobuchi and extract the marrow using a small knife.
Clean, peel, and finely chop a small onion.
Coarsely chop the marrow, then place it in a wide deep pan with 1 oz of butter and let it melt. Add the onion after a few minutes.
When the onion becomes transparent, add the rice and let it toast. You’ll see how it absorbs the flavors and turns glossy.
Cook the Milanese risotto by adding one ladle of hot broth at a time, stirring occasionally.
After 8/9 minutes of cooking, add the pre-soaked saffron threads along with the broth.
Once the risotto with marrow has cooked (it will take about 16 minutes), turn off the heat.
Stir the risotto alla Milanese with the remaining butter and grated cheese.
Cover the pot and let it rest for a couple of minutes.
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