Saffron Risotto (Risotto alla Milanese)
Saffron risotto or risotto alla Milanese is a rich and flavorful classic risotto that highlights the perfect flavor combination of earthy saffron with luscious fat and salty cheese.
Servings 6
Calories 450kcal
Equipment
- 1 saucepan at least 2 liter / 2 quart capacity
- 1 large sauté pan at least 4 liter / 4 quart capacity
- half cup measure or ladle
Ingredients
- 385 grams Arborio rice About 2 cups
- 1 yellow onion finely diced
- 20 grams bone marrow about 2-3 tablespoons
- 80 grams butter about 6 tablespoons, divided
- 0.5 cup dry white wine
- 2 litres low sodium beef stock about half a gallon
- 80 grams parmesan cheese about a cup, grated
- 0.5 teaspoon saffron threads
- 1 teaspoons salt less or more to taste
Instructions
- Put the saffron threads in a small bowl with 2 tablespoons of warm water and set aside.
- Put the beef stock in a saucepan and heat over medium until hot then reduce heat and hold warm.
- Heat a large sauté pan over medium-high heat. Melt half the butter and all of the bone marrow in it.
- Add the onion and sauté until reduced and just slightly golden.
- Add the rice and a teaspoon of salt. Toast the rice, stirring all the while, until it is fully coated with fat and the onion is evenly distributed throughout.
- Add the white wine and cook until the liquid fully absorbs and the rice begins to stick to the pan. Allow the rice to stick and lightly brown before adding more liquid.
- At first, add the hot beef stock one quarter cup at a time, again allowing the rice to fully absorb the liquid and start to lightly stick to the pan as it forms that caramelized layer. Continue stirring frequently.
- Eventually there will be so much liquid that the rice won't stick anymore. At this stage you can start adding a half cup of stock at a time. Stir frequently to emulsify the starches (agitation helps the sauciness form).
- Once all the beef stock has been fully added the mixture should be soupy as shown in the photos. If it's not, add more stock.
- When the rice is cooked and the risotto is the right consistency, turn off the heat. Gently whisk in the saffron, remaining butter, and parmesan cheese.
- Taste and adjust the salt to your liking. You may need to add half a teaspoon to a teaspoon more.