Risotto alla Milanese
Whilst we can’t visit the city we love so much this year, we can pay tribute with one of the most traditional Milanese recipes, Risotto alla Milanese.
The bright yellow color is from the saffron, a spice that is well received in Italian kitchens. The taste, however, has been refined from centuries and centuries of preparation and improvement (one legend dates the creation of this dish all the way back to 1500). Share a piece of history with this creamy risotto, one of the most traditional and representative dishes of the city of Milan.
Ingredients
(for 4 people)
- 300 g of rice
- 20 g of beef marrow
- 100 g of butter
- 1 L of beef broth
- 2 bags of saffron
- 1 onion
- Grated parmesan to taste
Method
- Start from the marrow: Crumble the marrow and fry in a saucepan with half of the butter. When the marrow has melted, add the finely minced onion and cook for at least 15 minutes.
- Add rice: Add the rice to the saucepan and, stirring constantly, let it combine with the flavors of the onion for a few minutes. When it becomes very shiny, add a ladle of boiling broth.
- Cook the rice and add the saffron: Raise the heat, stirring often and continue to add broth to the rice until it is cooked. A couple of minutes before taking it off the heat, add the saffron diluted with half a ladle of broth.
- Add the creaminess: When cooked, remove the risotto from the heat and add the remaining butter and the grated parmesan. The result? A creamy risotto with the perfect consistency.
- Serve with green salad: or for a more hearty Milanese meal serve as a side dish to the traditional ossobuco.
Buon Appetitio!
Recipe from Alitalia Discover Italy.
