Saffron-Infused Milanese Risotto
Saffron-Infused Milanese Risotto is a timeless dish hailing from the culinary heart of Milan, Italy. This luxurious recipe has a rich history dating back over 400 years, originating from an accidental yet serendipitous blend of saffron and rice by an apprentice glass painter in Milan. The dish combines creamy carnaroli rice with fragrant saffron and the richness of beef marrow, delivering a comforting and decadent experience. Perfect for special occasions or as an indulgent weeknight dinner, this risotto is crafted with care and attention to achieve an irresistible 'al dente' texture, finished with a touch of melted parmesan and butter. Serve it generously on warm plates for a delightful presentation that embodies the essence of Italian gastronomic tradition.
4
Servings
213
Calories
9
Ingredients
Ingredients
Carnaroli rice
350 g (uncooked)
Butter
50 g (divided (30 g and 20 g))
Beef marrow
40 g (cut into small pieces)
Onion
1/2 (finely chopped)
White wine
100 ml (dry)
Hot beef or chicken stock
1 liter (keep simmering)
Saffron
1/4 g (dissolved in stock)
Grated Parmesan cheese
60 g (for finishing)
Salt
to taste (for seasoning)
Instructions
1
In a large pan, melt 30 g of butter over medium heat.
2
Add the finely chopped onion and sweat for about 2 minutes until translucent.
3
Stir in the pieces of beef marrow and cook for an additional 3 minutes, breaking it down with a spoon.
4
Once the onion is soft and the marrow is melted, add the carnaroli rice, stirring well to coat the grains with fat and achieve a slightly translucent appearance.
5
Pour in the white wine and continue to stir until the wine evaporates completely, approximately 2 minutes.
6
Reduce the heat to medium/low and begin adding hot stock, a couple of ladlefuls at a time. Stir regularly, allowing each addition to be absorbed before adding more.
7
After about 15 minutes of consistent stirring, start tasting the rice for doneness. If needed, continue cooking for an extra 3 to 5 minutes while also adjusting seasoning with salt.
8
If the stock is fully absorbed and the rice is still not done, gradually add more stock as needed to maintain a creamy texture.
9
In a small glass, combine the saffron with half a ladle of hot stock and stir until dissolved. Add this saffron mixture to the risotto and stir to achieve a uniform golden color.
10
When the rice is perfectly al dente, remove the pan from heat and fold in the grated parmesan cheese until melted and well incorporated.
11
Add the remaining butter, cut into small pieces, and stir until fully melted.
12
Cover the pan with a lid and let the risotto rest for 1 minute before serving.
13
Serve the risotto all'onda, allowing it to flow gently on the plate for an inviting presentation. Enjoy your exquisite Saffron-Infused Milanese Risotto!
Nutrition Information
10 g
Fat
22.5 g
Carbs
6.25 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Saffron-Infused Milanese Risotto?
It is a traditional Italian dish from Milan featuring creamy Carnaroli rice, fragrant saffron, and rich beef marrow.
What is the historical origin of this dish?
The dish dates back over 400 years, originating from an apprentice glass painter in Milan who accidentally mixed saffron with rice.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What type of rice is best for Milanese Risotto?
Carnaroli rice is recommended for this recipe to achieve the ideal creamy texture.
What are the nutritional values per serving?
Each serving contains approximately 213 calories, 10 g of fat, 22.5 g of carbohydrates, and 6.25 g of protein.
Why is beef marrow used in this recipe?
Beef marrow provides a unique richness and depth of flavor that is essential for an authentic Milanese risotto.
How much saffron is required?
The recipe calls for 1/4 g of saffron.
How do you prepare the saffron for the rice?
Dissolve the saffron in half a ladle of hot stock before stirring it into the risotto for a uniform golden color.
What kind of wine should be used?
100 ml of dry white wine is used to deglaze the rice grains.
What is the purpose of stirring the rice constantly?
Stirring helps release the starches from the rice, creating the signature creamy texture.
What does 'all'onda' mean?
It refers to serving the risotto with a wavy consistency so it flows gently on the plate.
How long does the rice take to cook?
The rice usually takes about 15 to 20 minutes of stirring and adding stock to reach doneness.
Can I use chicken stock instead of beef stock?
Yes, you can use either hot beef or chicken stock for this recipe.
How much butter is needed in total?
A total of 50 g of butter is used, divided into 30 g for the initial sauté and 20 g for the final mantecatura.
When do I add the Parmesan cheese?
Fold in 60 g of grated Parmesan cheese after the rice is perfectly al dente and the pan is removed from the heat.
How should the onion be prepared?
Use 1/2 an onion and ensure it is finely chopped before sweating it in butter.
What is the final step before serving?
Cover the pan with a lid and let the risotto rest for 1 minute after finishing with butter and cheese.
How much rice is used for 4 servings?
The recipe requires 350 g of uncooked Carnaroli rice.
What category does this recipe fall under?
This recipe is categorized as a Short Grain Rice dish.
Is this dish considered a main course?
Yes, it is often served as a sophisticated main course or a gourmet first course.
What should I do if the rice is still hard after the stock is absorbed?
Gradually add more hot stock until the rice reaches an al dente texture while remaining creamy.
What is the total number of ingredients?
There are 9 ingredients in total for this saffron-infused risotto.
How do I cook the beef marrow?
Cut the marrow into small pieces and cook it with the onion until it melts down.
What are the key tags for this recipe?
Key tags include risotto, Italian cuisine, Milanese risotto, saffron, and comfort food.
Should the stock be hot or cold when added?
The stock must be kept simmering and added hot to maintain the cooking temperature of the rice.
What is the texture of the rice after cooking?
The rice should be 'al dente,' meaning firm to the bite, yet surrounded by a creamy sauce.
Can I omit the salt?
Salt is used to taste for seasoning, but keep in mind the stock and Parmesan already contain sodium.
How is the onion cooked initially?
The onion is sweated in butter for about 2 minutes until it becomes translucent.
How is the white wine handled?
It is stirred into the rice and cooked until it evaporates completely, which takes about 2 minutes.
Is this an indulgent dish?
Yes, the combination of butter, beef marrow, and Parmesan makes it a very decadent and comforting meal.