Risotto alla Milanese

🛒 Ingredients

• Arborio Rice 80 g · 280 kcal
• Onion 20 g · 8 kcal
• Beef Broth 300 g · 30 kcal
• Dry White Wine 25 g · 20 kcal
• Unsalted Butter 15 g · 108 kcal
• Parmigiano-Reggiano Cheese 20 g · 79 kcal
• Saffron Threads 0 g · 0 kcal
• Beef Bone Marrow 5 g · 39 kcal

👨‍🍳 Instructions

1. Heat half of the butter in a wide, heavy-bottomed pot over medium heat. Sauté the finely chopped onion until translucent, then add the bone marrow (if using) and cook until it dissolves.
2. Add the Arborio rice and toast it for 2-3 minutes, stirring constantly, until the edges of the grains are translucent but the center is still opaque.
3. Pour in the white wine and stir until it has completely evaporated.
4. Begin adding the warm beef broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed by the rice before adding the next.
5. After about 10-12 minutes of cooking, dissolve the saffron threads in a small amount of warm broth and add to the risotto, stirring to distribute the color evenly.
6. Continue adding broth and stirring for another 8-10 minutes, until the rice is al dente – tender with a slight bite in the center. The risotto should be creamy, not dry.
7. Remove the pot from the heat. Stir in the remaining butter and grated Parmigiano-Reggiano cheese vigorously until fully incorporated, creating a rich, emulsified texture (mantecatura).
8. Cover the pot and let the risotto rest for 2-3 minutes to allow it to become even creamier. Serve immediately, garnished with extra Parmesan if desired.