← Back to Search Results
Italian, Lombardy
Saffron Risotto, Milan Style

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Risotto Milanese

Golden risotto flavored with saffron is the classic Milanese accompaniment to Osso Buco (see Veal Shanks, Milan Style). Adding marrow scooped out of large beef bones to the risotto lends a rich, beefy flavor and is traditional, but the risotto can be made without it.

Yield: Makes 4 to 6 servings

Ingredients

  • 6 cups Chicken Broth or Meat Broth 
  • 4 tablespoons unsalted butter
  • 2 tablespoons beef marrow (optional)
  • 2 tablespoons olive oil
  • 1 small onion, very finely chopped
  • 2 cups (about 1 pound) medium grain rice, such as Arborio, Carnaroli, or Vialone Nano
  • Salt and freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano

Directions

1. Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so it is just keeping the broth hot. Remove ½ cup broth and put in a small bowl. Add the saffron and allow it to soak.

2. In a wide heavy saucepan, heat 2 tablespoons of the butter, the marrow if using, and the oil over medium heat. When the butter is melted, add the onion and cook, stirring often, until golden, about 10 minutes.

3. Add the rice and cook, stirring with a wooden spoon until hot, about 2 minutes. Add ½ cup of the hot broth and stir until the liquid is absorbed. Continue adding the broth ½ cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. About halfway through the cooking time, stir in the saffron mixture and salt and pepper to taste.

4. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes.

5. Remove the risotto pan from the heat and stir in the remaining 2 tablespoons of butter and the cheese until melted and creamy. Serve immediately.


© 2004 Michele Scicolone

Note from Cookstr's Editors

Nutritional information is based on 6 servings, 1/8 teaspoon added salt per serving, and includes the optional beef marrow. Nutritional information does not include Chicken Broth or Meat Broth. For nutritional information on Chicken Broth or Meat Broth, please follow the links above.

 

Nutritional Information

Nutrients per serving (% daily value)

422kcal (21%)
103mg (10%)
1mg (1%)
84mcg RAE (3%)
86mg
27mg
8g
1g
1g
53g
28mg (9%)
420mg (18%)
7g (35%)
19g (29%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • josh

    10.31.11 Flag comment

    There is no entry for saffron in the ingredient list, even though it's used in the description.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
cook-with-jamie Cook with Jamie
by Jamie Oliver
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
living-raw-food Living Raw Food
by Sarma Melngailis
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-sweet-life The Sweet Life
by Kate Zuckerman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?