Risotto alla Milanese
The golden jewel of Lombard cuisine, this luxurious saffron-infused risotto originated in the workshops of 16th-century Milan. Carnaroli rice is toasted in butter, then patiently stirred as warm stock is ladled in, releasing the grains' starch into a creamy suspension. Precious saffron threads lend their distinctive golden hue and earthy, floral aroma. Finished with aged Parmigiano-Reggiano and optionally enriched with velvety bone marrow.
Ingredients
- arborio rice
- saffron
- white wine
- parmesan
- bone marrow
Instructions
- Toast rice
- Add wine
- Gradually add stock with saffron
- Finish with parmesan