How to Make Authentic Risotto Alla Milanese | Classic Saffron Risotto Recipe

Start by melting butter in a pan over medium heat.

Add bone marrow to the melted butter and let it disintegrate, creating a base.

Add chopped shallot and sweat it until incorporated, seasoning with salt.

Add boreal rice to the pan and lightly toast it, stirring to mix with the flavors.

Pour in about 1/4 cup of white wine and stir until the alcohol evaporates.

Prepare saffron tea by adding saffron to about 3 tablespoons of hot beef stock.

Add two ladles of hot beef stock to the rice, stirring constantly.

Continue adding ladles of beef stock while stirring, allowing the rice to absorb the liquid.

Add saffron tea just before the last ladle of beef stock to preserve flavor.

Turn off the heat and stir in butter for a velvety texture.

Add 1/2 cup of parmesan cheese, adjusting to taste, and mix well.

Plate the risotto and garnish with additional aged parmesan.

Equipment Needed

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Dietary