Risotto alla milanese (saffron risotto)

Risotto alla milanese

Risotto alla Milanese is one of the symbols of the city of Milan. In December 2007, the Municipality of Milan granted the municipal Denomination (De.Co.) recognition to a very precise and codified recipe for risotto. The De.Co. in Italy indicates the belonging of a dish to a specific area: it is a recognition the Municipalities used to award their gastronomic products that are more connected to the territory and the local community.

This is the De.Co recipe as is registered at the Comune di Milano.

Ingredients for 6:

30 g beef marrow, minced

2-3 lt boiling broth, made from scratch

2 tablespoons of roast beef fat (if missing increase the marrow up to 60 g)

1 small onion, diced

1 teaspoon saffron threads (shop)


Grated parmesan cheese

50 g butter

Put marrow, butter, roast fat and onion in a saucepan, cook on low heat until the onion has taken on a golden color. Add the rice and mix it well to absorb the seasoning. At this point, raise the heat and start pouring the boiling broth onto the rice, stirring regularly with a wooden spoon. As the broth evaporates and is absorbed, continue to cook over a high heat, gradually adding more broth until the rice is cooked, making sure that the rice remains al dente (cooking for about 14 to 18 minutes, depending on the quality of rice used). When you are approximately at two thirds of the cooking time, add the saffron pistils, previously dissolved in the broth (you have to let them infuse in hot broth for at least 40 minutes): if, however, saffron powder is used, it must be added at the end of cooking so as not to lose the scent. When the rice is ready, add the butter and the parmesan and leave to stand for a few minutes. Season with salt. The risotto must be rather liquid (“in the wave”), with the grains well divided, but bound together by a creamy whole. It is important to never add wine, which would kill the scent of saffron. Do not cook more than seven / eight portions at a time.

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