- beef marrow: 50 g
- butter: 60 g
- onion: 1
- Piedmont rice (round grains): 250 g
- saffron pistils (or powder): 1 g
- white wine: 2 cl
- beef broth: 70 cl
- salt, ground pepper
- grated Parmesan cheese: 50 g
- Preparation time: 15 minutes
- Cooking time: 18 minutes
Risotto Milanese is a timeless Italian classic, renowned for its vibrant golden color and rich saffron flavor. As an experienced home cook, I've perfected this recipe at Geneviève's request, staying true to Milanese traditions.
Difficulty: Medium (2/5)
- Cut the beef marrow into rounds.
- Peel and finely chop the onion.
- Melt the butter in a saucepan over low heat. Add the minced onion and marrow slices; cook gently.
- Rinse the rice and pat dry with paper towels.
- Add the rice to the fat, stirring until all grains are well coated.
- Pour in the white wine and reduce for a few minutes, stirring constantly with a wooden spoon.
- Heat the broth.
- Stir the saffron into the rice, then add a ladle of hot broth. Cover and cook, adding more broth as the rice absorbs it. Do not exceed 18 minutes total cooking time.
- Taste and season with salt and pepper.
Serve as a side to white meats or as a starter Milan-style, finished with grated Parmesan. Omit beef marrow for a lighter version.
