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.

Course Rice

Cuisine Italian

Diet Gluten Free

Keyword risotto alla Milanese, RIsotto with saffron and bone marrow, saffron risotto

Prep Time 5

Cook Time 18

Total Time 26

Servings people

Calories 493kcal

Author Laura Tobin

Equipment

Ingredients

1 lb Carnaroli rice or arborio
3 tablespoon butter
½ onion
4 cups brown beef stock made with bone marrow
1 teaspoon saffron
1 cup freshly grated Parmesan
large bone marrow optional if you are serving it with the ossobuco

US Customary - Metric

Instructions

Bring the Bone Marrow Broth (Brown Stock) to a low simmer in a separate pot and keep it warm throughout the cooking process.
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.
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.
Begin adding the warm broth, starting with a ladleful, just enough to cover the rice. Stir occasionally.
Wait until the liquid is almost completely absorbed before adding the next ladleful. Continue this process, ensuring the rice is always simmering gently.
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.
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).
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.
Cover the pot and let the risotto rest for 1 to 2 minutes then serve immediately.
This risotto is the ideal traditional partner to Ossobuco alla Milanese

Video

Nutrition