Risotto alla Milanese
A traditional Italian masterpiece originating from the Lombardy region. This classic risotto relies on beef marrow to deliver a deeply savory depth and a luxurious, creamy texture. Rich in comforting flavors, it serves as an elegant centerpiece that pairs beautifully with a crisp green salad or roasted European root vegetables. It is naturally gluten-free and nut-free, making it an excellent option for varied dietary needs.
Ingredients
Risotto Base
Finishing
Method
Preparation
Heat the meat broth in a saucepan, then ladle a small amount into a bowl and steep the saffron threads.
Finely chop the onion and sweat it gently in a large pan with the clarified butter over low heat for at least 15 minutes.
Cooking the Risotto
Add the Carnaroli rice to the pan and toast it for 2 to 3 minutes, then pour in the white wine and simmer until entirely evaporated.
Pour in the saffron-infused broth, followed by the remaining hot broth one ladle at a time, stirring continuously as the liquid absorbs until the rice is cooked al dente.
Marrow & Finishing
Extract the marrow carefully from the 4 bone discs using a knife, keeping them intact, and sear these marrow discs in a hot pan without seasoning for 1 minute per side.
Dice the remaining loose beef marrow and fold it into the risotto just before the rice finishes cooking.
Remove the pan from the heat, vigorously stir in the cold butter and grated Grana Lodigiano cheese to cream, let rest for 20 seconds, and serve topped with a seared marrow disc.
Chef's Notes
Serve immediately. If you cannot find Grana Lodigiano cheese, Parmigiano Reggiano or Grana Padano make excellent substitutes. Carnaroli rice can also be replaced with Vialone Nano rice.