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Risotto alla Milanese (Saffron Risotto)

Posted by Peter Carruthers on

Serve: 4-6        Preparation time: 10 mins        Cooking time: 20 mins



500g Carnaroli Rice
1 small onion (70g), finely chopped
80g butter
70g Parmesan cheese
50g Beef marrow
100ml white wine
Saffron, 4-5 pinches 1200ml pale beef stock
Sea salt


  1. Infuse the saffron in 100 ml of stock. Set aside and keep warm.
  2. Saute the onion in 60g of the butter and the beef marrow over a low heat until the onion has taken on a golden colour, breaking up any lumps of marrow (3 - 5 minutes).
  3. Add the rice and stir for a minute or two to  fully coated the grains with the fat and for them to begin to turn opaque.
  4. Deglaze with the wine and scrape any residue from th bottom of the pan.
  5. Add the broth a ladle at a time until it is absorbed, carry on with the remaining stock until the rice is nearly done (about 10 minutes), use the infused stock to finish the cooking for a further 15 minutes. To test for 'doneness' squash a grain of rice between thumb and forefinger, there should be no white spots
  6. Add the remaining butter and Parmesan and 'whip' the risotto.

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