Risotto alla Milanese
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The Tale of Risotto alla Milanese
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Risotto alla Milanese owes its golden color to saffron, and a popular legend credits its creation to a stained-glass apprentice in Milan who, teased for tinting his glasswork with saffron, stirred some into a wedding risotto in 1574. Historians treat the tale as folklore, but the saffron risotto has remained Milan's signature dish regardless.
Ingredients
Scale:· 4 servings
- 1 1/2 cups Arborio rice
- 5 cups hot chicken or beef stock
- 1 pinch saffron threads
- 1/2 cup dry white wine
- 1 onion, finely diced
- 4 tbsp butter, divided
- 1/2 cup beef marrow (optional, traditional)
- 3/4 cup Parmesan, grated
Instructions
- 1Steep saffron in a ladle of hot stock.
- 2Sauté onion and marrow, if using, in 2 tbsp butter until soft.
- 3Add rice and toast 2 minutes, stirring constantly.
- 4Pour in wine and stir until absorbed.
- 5Add hot stock one ladle at a time, stirring and waiting for each addition to absorb.
- 6Stir in the saffron stock partway through for color.
- 7When rice is creamy and al dente, remove from heat and beat in remaining butter and Parmesan.
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