Risotto alla Milanese – Traditional Techniques for Creamy Perfection

Soak saffron in warm stock at 60 to 70° C.

Melt raw bone marrow in a pot.

Add minced onion and cook gently until translucent, avoiding browning.

Toast carnaroli rice in the pot until coated with fat.

Add dry white wine and cook until alcohol is evaporated.

Add stock one ladle at a time, stirring continuously.

Halfway through cooking, add saffron-infused liquid.

Once creamy and rice is al dente, turn off the stove.

Incorporate cold butter bit by bit for gloss.

Add 30-month aged Parmigiano-Reggiano cheese and mix until emulsified.

Equipment Needed

Spice Level: