QiMeal
Risotto alla Milanese
Risotto alla Milanese · ready in 35 min · 4 servings · 661 kcal per serving · medium · 9 ingredients
A Milan classic where saffron stains Carnaroli rice gold, bone marrow adds old world depth, and butter with Parmigiano creates the signature wave.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- kcal
- 661
- Difficulty
- medium
Ingredients · 4 servings
- 320 gCarnaroli rice
- 0.3 gSaffron, crushed
- 60 gBeef bone marrow, finely chopped
- 90 gButter, cold and cubed
- 80 gParmigiano, finely grated
- 80 gOnion, finely diced
- 6 gSalt
- 1 gBlack pepper, freshly ground (optional)
- 1300 mlWater, hot
Equipment
stovetop, heavy pot, saucepan, ladle, wooden spoon, grater, knife, cutting board, warm plate, small bowl, spoon
Instructions
- Prepare Mise
Gather and measure the ingredients, then set out a heavy pot, saucepan, ladle, wooden spoon, grater, knife, board, and warm plates. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Warm Water
Bring the water to a gentle simmer in a saucepan, season with part of the salt, and keep it hot beside the risotto pot. · 5 min
What to look for: Small bubbles rise steadily without a rolling boil.
- Bloom Saffron
Crush the saffron with a pinch of salt, cover it with 60 ml hot water, and let the infusion turn vivid gold. · 3 min
What to look for: The liquid becomes deep yellow and aromatic.
- Soften Onion
Melt 30 g butter with the bone marrow in a heavy pot, add the onion, and cook until soft and translucent without browning. · 6 min
What to look for: The onion looks glassy and the marrow has melted into the fat.
- Toast Rice
Add the Carnaroli rice and stir for 2 minutes until every grain is glossy and the edges begin to look translucent. · 3 min
What to look for: The rice shines and lightly rattles against the pot.
- Cook Risotto
Pour in hot water 1 ladle at a time, stirring often and adding more only when the last addition is almost absorbed. · 18 min
What to look for: The rice releases starch and moves in a creamy wave.
- Add Saffron
Stir the saffron infusion into the rice halfway through cooking, coating the grains until the pan glows deep yellow. · 1 min
What to look for: The risotto turns an even golden color.
- Finish Mantecatura
Remove the pot from the heat, beat in the remaining butter and Parmigiano, then season with salt and black pepper. · 3 min
What to look for: The risotto looks glossy, creamy, and loose rather than stiff.
- Serve Immediately
Spoon the risotto onto warm plates and spread it gently so it sits loose, glossy, and tender with a slight core. · 1 min
What to look for: The risotto settles softly and does not mound firmly.
Nutrition (per serving)
| kcal | 661 |
|---|---|
| Protein | 14 g |
| Carbohydrates | 67 g |
| of which sugars | 1 g |
| Fat | 37 g |
| of which saturated | 18 g |
| Fibre | 1 g |
| Sodium | 910 mg |
Nutri-ScoreC
Allergens
Contains: milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Warm gently in a pot with a splash of water, stirring until loose and hot throughout.
Ingredient substitutions
Carnaroli rice
- Arborio rice: Use only if Carnaroli is unavailable, as it gives a softer risotto.
Saffron
- Saffron powder: Use pure saffron powder, not a colored spice blend.
Beef bone marrow
- Butter: Use only when marrow is unavailable, knowing the old Milanese flavor will be lighter.
Butter
- Unsalted butter: Adjust salt carefully if using salted butter instead.
Parmigiano
- Grana Padano: This is a common northern Italian alternative with a slightly milder finish.
Onion
- Yellow onion: Dice very finely so it melts into the rice.
