Risotto alla Milanese (Saffron Risotto from Milan)

La storia di questo piatto

Risotto alla Milanese is Lombardy's golden signature, a dish of Carnaroli rice, saffron, butter and Parmigiano Reggiano that carries the identity of Milan on a plate. Its sunlit color has long made it a symbol of the city's table, where simplicity is a form of elegance.

Ingredienti

• 320 g Carnaroli rice
• 1.3 l Meat broth
• 1 sachet Saffron threads
• 1 medium White onion
• 100 ml Dry white wine
• 80 g Butter
• 100 g Parmigiano Reggiano
• 30 g Beef bone marrow
• q.b. to taste Salt

Preparazione

1. Place the saffron threads (about 0.5 g, one sachet) in a cup with 100 ml of hot broth and let them steep. The liquid turns golden-yellow and the threads become almost colorless: at that point it is ready. Meanwhile, prepare the broth and chop the onion.
2. Bring the rest of the meat broth (about 1.2 l) to a boil in a small saucepan, then lower the heat to minimum and keep it warm beside the pan for the entire cooking time. Important: cold broth poured over the rice will halt the cooking and compromise its creaminess.
3. Finely mince the onion. In a wide pan, melt 30 g of butter with the marrow cut into small pieces over medium heat. Add the onion and cook, stirring often, until soft and translucent, without browning.
4. Add the rice and stir for about 2 minutes: the grains become glossy and translucent at the edges, while the center stays white and opaque. This is the toasting, which helps the rice hold its bite and absorb the broth.
5. Deglaze with the white wine, stirring and scraping the bottom of the pan to recover the juices of the soffritto. Continue until the wine has completely evaporated and the smell of alcohol disappears (about 1–2 minutes).
6. Add the hot broth one ladle at a time, stirring often and waiting for the rice to absorb almost all the liquid before adding the next ladle. Do not salt at this stage: the broth and the Parmigiano are already savory. Cooking takes 16–18 minutes in total. The rice is ready when, tasted, it is al dente: tender outside with a barely perceptible firmness at the center. At the end of cooking it must remain creamy and fluid, not dry.
7. About 5 minutes before the end of cooking, pour the saffron with all its yellow broth into the pan and stir well: the rice takes on an even golden-yellow color. Finish cooking until it reaches the al dente point.
8. Remove the pan from the heat while the rice is still all'onda, that is soft and fluid. Add the remaining 50 g of cold butter cut into cubes and the grated Parmigiano. Stir vigorously for about 1 minute: the cold of the butter helps create a creamy, velvety emulsion. This is the mantecatura, the step that makes the difference.
9. Cover and let rest for 1 minute without stirring. Taste and adjust the salt only now, taking into account the savoriness of the broth and Parmigiano. Serve immediately on warm plates: the risotto should flow on the plate, neither dry nor gluey.