🇮🇹 Italy · Food
Risotto alla Milanese
By eatmundo · July 7, 2026
A radiant golden risotto, hailing from Milan, traditionally enriched with saffron and bone marrow for an incredibly creamy texture and profound flavor. It's a comforting, elegant dish, perfect as a main or a rich accompaniment to Ossobuco.
Ingredients
check them off as you prepareHow to Make It
- 1
Gently sauté 30g of butter and the optional 15g of bone marrow in a wide, heavy-bottomed pan over medium heat until the marrow renders and the butter is fragrant, about 2-3 minutes. Add the finely chopped medium onion and cook until translucent and soft, about 5-7 minutes, without letting it brown.
- 2
Add 320g of Arborio rice to the pan. Toast the rice for 2-3 minutes, stirring continuously, until the edges of the grains become translucent but the center remains opaque. This step is crucial for achieving the perfect al dente texture later.
- 3
Pour in 80ml of dry white wine. Stir constantly until the wine has completely evaporated and the alcohol scent has dissipated, usually taking about 2 minutes. The rice should absorb all the liquid.
- 4
Meanwhile, dissolve 0.2g of saffron threads in a small ladleful of the hot 1.2 litres of vegetable broth. Begin adding the remaining hot broth to the rice, one ladleful at a time, stirring frequently. Wait for each addition to be almost fully absorbed before adding the next.
- 5
Continue this process for about 15-18 minutes, until the rice is creamy and still slightly firm to the bite (al dente). About halfway through, add the saffron-infused broth, ensuring its vibrant color and unique aroma are evenly distributed. Taste and adjust salt if needed.
- 6
Remove the pan from the heat. Stir in the remaining 30g of cold butter, cut into small pieces, and 60g of grated Parmigiano Reggiano. This process is called 'mantecatura' and helps achieve the characteristic creaminess. Stir vigorously for 1-2 minutes until everything is well incorporated and the risotto is wonderfully rich.
- 7
Cover the pan and let the risotto rest for 2-3 minutes. This allows the flavors to meld and the risotto to reach its ideal consistency. Serve immediately in warm bowls, garnished with a little extra Parmigiano Reggiano if desired.
Frequently Asked Questions
What kind of rice is best for Risotto alla Milanese?+
Arborio rice is widely available and works well, but for the most authentic result, Carnaroli or Vialone Nano rice varieties are preferred for their higher starch content and ability to absorb liquid without becoming mushy.
Is bone marrow essential for this dish?+
While traditional and providing a rich, savory depth, bone marrow is optional. You can omit it, or substitute with an extra knob of butter or a touch of high-quality olive oil if you prefer a vegetarian version or can't source marrow.
How do I know when the risotto is 'al dente'?+
The rice should be cooked through but still have a slight bite or firmness in the center, not mushy. It should flow like a creamy wave when you shake the pan, not be stiff or overly liquid.
Can I prepare Risotto alla Milanese in advance?+
Risotto is best enjoyed immediately after cooking to preserve its creamy texture and ideal consistency. Reheating often results in a drier, less desirable texture. If absolutely necessary, you can cook it partially and finish it just before serving, adding extra broth.
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