Authentic Saffron Risotto alla Milanese Finished with Bone Marrow and Aged Parmesan
A luxurious Milanese classic: golden saffron risotto, slow-stirred until creamy, enriched with bone marrow, butter, and aged Parmesan for deep, savory elegance.
Serves: 4
## Ingredients
– Carnaroli rice: 320 g / 11.3 oz
– Beef or veal stock, hot: 1.4 L / 47 fl oz
– Beef bone marrow, cleaned: 60 g / 2.1 oz
– Unsalted butter, divided: 80 g / 2.8 oz
– Yellow onion, very finely minced: 50 g / 1.8 oz
– Dry white wine: 120 ml / 4 fl oz
– Saffron threads: 0.35 g / 0.01 oz
– Warm stock for blooming saffron: 60 ml / 2 fl oz
– Aged Parmesan, finely grated: 80 g / 2.8 oz
– Fine sea salt: 4 g / 0.14 oz, or to taste
– White pepper: 1 g / 0.03 oz
## Method
1. Keep the stock just below a simmer. Pour 60 ml / 2 fl oz over the saffron and let it bloom for 15 minutes.
2. Warm a wide risotto pan over low heat. Add the marrow and 30 g / 1 oz butter; melt gently until the fat turns glossy.
3. Add the onion with a pinch of salt. Cook 5–6 minutes until soft and translucent, not browned.
4. Add the Carnaroli rice. Stir for 2 minutes until the grains feel hot and lightly pearly.
5. Pour in the white wine. Stir until the pan is almost dry and the wine aroma softens.
6. Add hot stock one ladle at a time, stirring often. Let each ladle absorb before adding the next.
7. After about 8 minutes, stir in the saffron infusion. Continue adding stock gradually.
8. Cook 16–18 minutes total, until the rice is al dente and suspended in a loose, creamy wave.
9. Turn off the heat. Add the remaining 50 g / 1.8 oz butter and aged Parmesan.
10. Cover and rest 2 minutes, then beat vigorously with a spoon to emulsify. Adjust salt and white pepper.
11. Serve immediately on warm plates, flat and softly flowing, with a little extra Parmesan if desired.
Dish type: Primo piatto / Italian rice course
Garnish / serving suggestion: Serve hot in shallow bowls, finished with a thin roasted marrow slice, a few saffron threads, and aged Parmesan shavings. Classic pairing: osso buco or a crisp Franciacorta.
Notes: Do not boil the stock aggressively. Do not brown the onion. Add stock gradually and keep the risotto loose; it thickens quickly after plating. Use Carnaroli for better texture and stability.
Time: Prep 15 min + cook 25 min + rest 2 min = about 42 min
Difficulty: Medium
Calories: About 620 kcal per serving
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