The Easy Way to Master Risotto alla Milanese Recipe in 30 Minutes 👨‍🍳 Italian Recipe

If making your own broth, toss beef bone with marrow, carrots, celery, and onion into a pot and let it simmer for at least an hour and a half. If using store-bought, ensure it's warm when starting the risotto.

In a heavy-bottom pan, melt half the butter and add beef marrow if using.

Add finely chopped onion or shallot and gently cook for 5-6 minutes until soft, not browned.

Add the rice and stir for a couple of minutes until the grains turn slightly translucent.

Pour in the white wine and stir, letting the alcohol evaporate.

Ladle in hot broth one ladle at a time, stirring and letting it absorb before adding more, for about 16-18 minutes.

Dissolve saffron in a ladle of broth halfway through (about 8-10 minutes in) and stir it into the risotto.

When the rice is cooked but still al dente, remove from heat and stir in the rest of the butter and all the Parmigiano.

Cover the risotto and let it rest for a couple of minutes to thicken and settle flavors.

Serve hot with an extra sprinkle of Parmigiano.

Equipment Needed

Spice Level: