The Traditional Risotto alla Milanese, typical of Lombardy but specifically from Milan, is a risotto with an intense yellow color and an unmistakable flavor thanks to the beef marrow.
A risotto known and appreciated not only in Italy, becoming thus the flag of our cuisine abroad.
However, not everyone knows that Risotto alla Milanese is not the same as saffron risotto. In fact, this recipe includes saffron (the good kind) and marrow, which is missing in the saffron risotto recipe.
If you like risottos, below are other versions, and then right after the photo, let’s discover how to prepare the Traditional Risotto alla Milanese!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Traditional Risotto alla Milanese
- 1.5 cups Carnaroli rice
- 0.7 oz marrow (beef)
- 6 cups beef broth
- 2 teaspoons saffron strands
- 2.1 oz grated Parmesan cheese
- 1 onion (small)
- 2.1 oz butter
Preparation of Traditional Risotto alla Milanese
To prepare the Traditional Risotto alla Milanese, first prepare the beef broth.
Take a small cup and soak the saffron strands so they release their color.
Meanwhile, take the osso buco and extract the marrow using a small knife.
Clean, peel, and finely chop a small onion.
Roughly chop the marrow, then place it in a wide, high-sided pan with 1 oz of butter and let it melt. Add the onion after a few minutes.
When the onion begins to turn transparent, add the rice and toast it. You’ll see it become glossy as it absorbs the flavors.
Cook the Risotto alla Milanese by adding one ladle of hot broth at a time and stirring occasionally.
After 8/9 minutes of cooking, add the saffron strands soaked earlier along with the broth.
After the cooking time for the risotto with marrow (it will take about 16 minutes), turn off the heat.
Cream 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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