Milanese risotto is the quintessential Milanese dish, known and appreciated all over the world (if done right…).
I often cook rice in a thousand and thousand variations, but at least once a month I treat myself to a good Milanese risotto.
Besides the saffron that gives a wonderful golden color the peculiarity of this recipe is undoubtedly the marrow that gives that extra boost to the dish making it truly superb.
I prefer not to use onion or shallots for sautéing before roasting the rice so that the recipe is lighter.
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Ingredients
Tools
Steps
▪ Fill the kettle and bring the water to 212°.
▪ Put the rice in one pan and toast it over low heat.
▪ In the other pan, put the bone with the marrow and cook over low heat.
▪ When the rice is toasted, add a little water to cover it and let it absorb, stirring occasionally, before adding more water.
▪ When it is almost ready, add the saffron and finish cooking.
▪ Turn off the flame and cream with a knob of butter.
▪ Place the risotto on the plate and add the marrow.
▪ Milanese risotto is ready!
▪ Enjoy!
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Varied doses for servings