Risotto alla Milanese

Ingredients

• 6 cups chicken or vegetable broth
• Pinch of saffron threads
• 2 tbsp olive oil
• 1 tbsp butter (plus 2 tbsp for finishing)
• 1 small onion, finely chopped
• 1.5 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine (like Pinot Grigio)
• 1/2 cup grated Parmesan cheese (Parmigiano-Reggiano preferred)
• Salt and freshly ground black pepper to taste
• Optional: Bone marrow (traditional, add with onion if using)

Instructions

1. In a medium saucepan, bring the broth to a simmer. Add the saffron threads to the warm broth and keep it simmering gently over low heat.
2. In a separate large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tbsp of butter over medium heat. Add the chopped onion (and bone marrow, if using) and cook until softened and translucent, about 5-7 minutes.
3. Add the rice to the pot and stir constantly for about 2 minutes, toasting the grains lightly. Ensure each grain is coated with fat.
4. Pour in the white wine and stir continuously until it has been completely absorbed by the rice.
5. Begin adding the simmering saffron-infused broth, one ladleful (about 1/2 cup) at a time. Stir the risotto frequently, almost constantly, allowing the liquid to be absorbed before adding the next ladleful. Continue this process for about 18-25 minutes.
6. The risotto is done when the rice is creamy and tender but still has a slight bite (al dente). The consistency should be fluid, like a thick porridge ('all'onda' - wavy).
7. Remove the pot from the heat. Stir in the remaining 2 tbsp of butter and the grated Parmesan cheese vigorously. This step, called 'mantecatura', makes the risotto extra creamy.
8. Season with salt and pepper to taste. If the risotto is too thick, stir in a little more warm broth.
9. Serve immediately in warm bowls.

Why It's Special

Risotto alla Milanese is a classic dish from Milan, Lombardy, famous for its vibrant yellow hue derived from saffron, one of the world's most precious spices. It's traditionally made with Carnaroli or Arborio rice cooked slowly in broth until creamy, and enriched with Parmesan cheese, butter, and often beef bone marrow. Its luxurious texture, subtle aroma, and rich flavor make it a sophisticated Italian staple, often served alongside Osso Buco.