Traditional Saffron Risotto alla Milanese With Bone Marrow

This is the traditional recipe for a Saffron Risotto alla Milanese, known for its vibrant golden color, velvety texture, and refined flavor. The key ingredients are Carnaroli or Arborio rice, saffron (essential for color and taste), and bone marrow broth (which imparts a subtle, foundational richness). It is traditionally served alongside Ossobuco. This recipe is simple to master, as the quality of the ingredients is what makes the dish superb. I learned to appreciate this classic when living in Milan.

The Truth vs. Online Myths

If you look online for a Risotto alla Milanese recipe, you will find a common misconception that compromises the dish's true flavor.

Many recipes often recommend using simple chicken broth to enhance the golden-yellow color.

While it may be a prettier picture, the color is secondary to the true purpose.

Authentic Risotto alla Milanese is fundamentally tied to the deep, subtle richness of bone marrow broth.

Substituting chicken broth completely misses the point of the traditional Milanese flavor profile.

The use of bone marrow provides a foundational, savory richness that cannot be replicated.

The primary goal of this dish is to achieve the unique, refined taste and creamy texture that results from quality ingredients; the golden saffron color is a natural result of this authentic process.

This risotto is not a mere side dish; it is the traditional partner to Ossobuco alla Milanese, beautifully absorbing the slow-cooked meat's pan sauce for a complete Milanese meal.

For more recipes from the Lombardy region, you can check: cotoletta alla Milanese, Torrone, Malfatti, fried polenta.

Ingredients

The quality of ingredients is at the center of any Italian recipe, and this Milanese classic is no exception. Using fresh, high-quality components is essential for the refined flavor.

• Risotto Rice (Carnaroli or Arborio): Using the proper rice is critical, as it is needed to release the starch that creates the dish's creamy, velvety texture. Carnaroli is widely considered the best choice for risotto, followed by Arborio.
  • Brand Preference: It is important to buy a good quality and reputable brand. I always buy Riso Gallo, though you may need to check what is available in your region.
• Bone Marrow Broth (Brown Stock): This is the essential liquid that provides the subtle, foundational richness and savory depth that authentic Risotto alla Milanese is known for. You can find the recipe to make your own bone broth here.
• Butter: Used for toasting the rice and, more importantly, for the final creaming process (mantecatura).
• Saffron: The fine threads of saffron give the risotto its signature vibrant golden color and unique, delicate flavor.
• Onion: Finely minced, the onion forms the aromatic base of the risotto, providing a gentle sweetness and depth.
• Parmesan Cheese (for topping): Freshly grated, this high-quality cheese is whisked in during the mantecatura process to give the risotto its final structure and creamy, salty finish.
• Ossobuco or Marrow Bone: The risotto is traditionally served alongside Ossobuco alla Milanese. If you are not preparing the Ossobuco, make sure you have an extra piece of bone marrow to cook and serve with the risotto for a complete flavor profile.

Find the measurements in the recipe card.

Preparing for Winter: My Freezer Stock

When winter approaches, I make large batches of homemade chicken and brown stock to fill my freezer.

I use my pressure cooker for this process to save time, ensuring I always have quality stock ready for dishes like this risotto.

I freeze it in batches of about ½ liter.

When I need it, I can quickly defrost it in the microwave.

Stocking the freezer is a practical way to ensure quick, quality meals throughout the colder months.

To see what else I like to keep stocked for easy cooking, you can refer to my article Once a Month Freezer Meal Prep To Save Time.

Step-by-Step Instructions

1. Bring the Bone Marrow Broth (Brown Stock) to a low simmer in a separate pot and keep it warm throughout the cooking process.
2. Finely dice the onion. In a wide, heavy-bottomed pot (or Dutch oven), melt the butter over medium heat. Add the diced onion and cook gently until it is very soft and translucent, but not browned.
3. Add the Risotto Rice (Carnaroli or Arborio) to the pot. Stir constantly for about 1 to 2 minutes until the grains are translucent around the edges and very hot to the touch.
4. Begin adding the warm broth, starting with a ladleful, just enough to cover the rice. Stir occasionally.
5. Wait until the liquid is almost completely absorbed before adding the next ladleful. Continue this process, ensuring the rice is always simmering gently.
6. After approximately half the total cooking time (consult the package for the total time), dissolve the saffron threads in a small amount of warm broth. Add this saffron liquid to the rice and stir to distribute the vibrant golden color evenly.
7. The total cooking time depends on the type of rice and is indicated on the package. I usually try the risotto 5 minutes before the time indicated on the box to decide how much longer it needs. The risotto should be tender on the outside but still have a firm, distinct bite in the center (al dente).
8. Once the rice is al dente, remove the pot from the heat. Whisk in a generous amount of freshly grated Parmesan cheese and a small knob of cold butter. and stir vigorously.
9. Cover the pot and let the risotto rest for 1 to 2 minutes then serve immediately.
10. This risotto is the ideal traditional partner to Ossobuco alla Milanese.

If you are not serving it with the Ossobuco, make sure you have a piece of bone marrow to serve with the risotto for a complete flavor profile.

Serving Suggestions

Risotto alla Milanese is the definitive accompaniment to Ossobuco alla Milanese, as the rice absorbs the rich, velvety sauce from the slow-cooked meat, creating a perfect Milanese combination.

To serve, spread the risotto on the plate and place the Ossobuco shank directly on top, or alongside.

If you happen to have any leftover risotto, it should not be reheated in a pot; instead, fry it the next day to make a delicious risotto frittata.

More risotto recipes

If you are making this saffron risotto alla Milanese, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Instagram or sign up to my newsletter.