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Risotto alla Milanese
Milan's iconic golden saffron risotto, a creamy Arborio rice dish slowly simmered with rich bone marrow, aromatic white wine, and the precious threads of saffron.
🧂 Ingredienser
- 320 g Arborio rice(A short-grain Italian rice with a high starch content, essential for creamy risotto.)
- 60 g Beef bone marrow(Ask your butcher to saw it into smaller pieces for easier rendering.)
- 0.2 g Saffron threads(About 1/4 teaspoon. High-quality saffron is key for color and flavor.)
- 150 ml Dry white wine(Such as Pinot Grigio or Sauvignon Blanc.)
- 1.2 L Beef or chicken stock(Must be kept simmering hot throughout the cooking process.)
- 1 medium Yellow onion(Finely diced. Shallots can be substituted.)
- 60 g Unsalted butter(Divided. 30g for soffritto, 30g for mantecatura.)
- 80 g Parmigiano-Reggiano cheese(Freshly grated. Reserve extra for serving.)
- to taste Salt(For seasoning.)
- to taste Black pepper(Freshly ground, for seasoning.)
👨🍳 Fremgangsmåte
- 1
Prepare the saffron infusion: Gently warm the beef or chicken stock in a saucepan and keep it at a bare simmer. In a small bowl, add the saffron threads and ladle about 100ml of the hot stock over them. Let steep for at least 10 minutes to release their color and aroma.
⏱️ 10 minutes - 2
Start the soffritto: In a wide, heavy-bottomed pan or Dutch oven, melt 30g of the butter over medium heat. Add the finely diced onion and cook gently, stirring occasionally, until softened and translucent, about 5-7 minutes. Do not let it brown. Add the beef bone marrow and continue to cook, stirring, until it has rendered and is fragrant, about 3-4 minutes.
⏱️ 10 minutes - 3
Toast the rice: Add the Arborio rice to the pan. Increase the heat slightly to medium-high and toast the rice, stirring constantly, for about 2 minutes. The grains should become slightly translucent around the edges and smell nutty. This toasting step is crucial for the rice's texture.
⏱️ 2 minutes - 4
Deglaze with wine: Pour in the dry white wine. Stir continuously until the wine has completely evaporated and the sharp alcoholic smell dissipates, leaving behind its fruity aroma.
⏱️ 1-2 minutes - 5
Begin adding stock: Reduce the heat to medium-low. Add one ladleful (about 150-200ml) of the hot stock to the rice. Stir constantly, ensuring the rice doesn't stick to the bottom of the pan. Continue stirring until the liquid is almost completely absorbed before adding the next ladleful.
⏱️ 18-20 minutes - 6
Incorporate saffron: About halfway through the stock-adding process (after about 10 minutes), stir in the saffron-infused stock. Continue adding stock, one ladleful at a time, stirring constantly, until the rice is al dente – tender but with a slight bite in the center. The risotto should be creamy and flowing, not stiff.
⏱️ Ongoing with step 5 - 7
Mantecatura (Emulsification): Once the rice is cooked to your liking and the risotto has a flowing consistency, remove the pan from the heat. Add the remaining 30g of cold butter (cut into cubes) and the grated Parmigiano-Reggiano cheese. Stir vigorously for about 1-2 minutes until the butter and cheese are fully melted and emulsified, creating a rich, creamy texture. Season with salt and freshly ground black pepper to taste.
⏱️ 2 minutes - 8
Serve immediately: Ladle the risotto into warm bowls. Garnish with a little extra grated Parmigiano-Reggiano if desired. Risotto is best enjoyed immediately after preparation.
⏱️ 1 minute
💡 Profesjonelle tips
- ✓Ensure your stock is kept at a simmer throughout the cooking process; cold stock will shock the rice and hinder creaminess.
- ✓Constant, gentle stirring is key. It encourages the rice grains to rub against each other, releasing their starches and creating the signature creamy texture without adding cream.
- ✓The final consistency should be 'all'onda' (like a wave) – fluid enough to spread gently on the plate, not stiff or stodgy.
- ✓Taste and adjust seasoning at the end, as the stock and cheese can be salty.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Traditionally served as a side dish to Osso Buco.
- For a vegetarian version, use a rich vegetable stock and omit the bone marrow, increasing the butter slightly.