Ingredients
Scale
- 1 ½ cups Arborio rice
- 4 cups beef broth (hot)
- ½ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1 small onion (finely chopped)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 pinch saffron threads (steeped in 2 tbsp warm broth)
- ½ cup grated Parmesan cheese
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper (optional)
- 1 bone marrow piece (optional, for richness)
Instructions
- Prepare Saffron: In a small bowl, steep saffron threads in 2 tbsp warm broth and set aside.
- Sauté Onion: In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add chopped onion and cook until translucent.
- Toast the Rice: Add Arborio rice and stir constantly for about 2 minutes until slightly translucent at the edges.
- Deglaze with Wine: Pour in white wine and let it simmer until almost fully absorbed.
- Cook with Broth: Add hot beef broth one ladleful at a time, stirring frequently. Allow the liquid to absorb before adding more. Repeat for about 18-20 minutes.
- Incorporate Saffron: Halfway through cooking, add the saffron-infused broth to the rice and stir well.
- Final Touches: Once the rice is creamy and al dente, remove from heat. Stir in the remaining butter and grated Parmesan cheese. Adjust seasoning with salt and pepper.
- Serve: Let it rest for a minute before plating. Garnish with additional Parmesan and fresh herbs if desired. Enjoy!
Notes
- For extra richness, bone marrow can be added at the beginning with the onions.
- Always use high-quality saffron for the best aroma and flavor.
- Keep broth warm to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: main course
- Cuisine: italian
Keywords: Risotto Milanese, Italian risotto, saffron risotto, creamy risotto, Milanese cuisine