Italian
Risotto alla Milanese
by Casa Pappagallo · 705K subscribers on YouTube
A classic Milanese risotto made with saffron, bone marrow, and Parmigiano Reggiano. The chef uses saffron stamens infused in warm water for a deep flavor and color. The risotto is cooked with beef broth and finished with cold butter and cheese for a creamy texture.
- Difficulty
- medium
Ingredients
9 items- Saffronpreferably saffron stamens; can use powder
- Lukewarm Waterfor saffron infusion
- 1 pcsOnionfinely chopped
- Butterdivided: for onion, toasting rice, and mantecatura
- Midollobeef bone marrow
- Meat Brothhot, preferably homemade
- Carnaroli RiceCarnaroli or Vialone Nano variety
- Parmigiano Reggianograted
- Saltto taste
Method
- Infuse the saffron stamens in warm water and let sit for at least 30 minutes.
- Finely chop the onion.
- In a pan, melt a knob of butter and stew the onion over medium-low heat. Add a little broth to prevent burning.
- Add the bone marrow and a little more broth; cook until melted, then set aside.
- In another pan, melt the remaining butter and toast the rice until the grains become translucent.
- Begin cooking the rice by adding hot beef broth gradually, always keeping the rice covered with broth.
- When the rice is almost cooked, add the onion and bone marrow mixture.
- Add the saffron infusion.
- Continue cooking until done.
- Remove from heat, add cold butter and grated Parmigiano Reggiano, and mantecare (cream) well.
- Serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
