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Risotto Milanese (Italian Saffron Risotto)
Risotto Milanese (Italian Saffron Risotto)
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Risotto Milanese - Italian Saffron Risotto done traditional way.
Course: Appetizer, Side Dish
Cuisine: Italian
Author: KitchenNostalgia
  • 1 lb Arborio rice (400 g)
  • 1.7 oz veal bone marrow (optional) (50 g)
  • 1/3 cup butter (70 g)
  • 1/2 cup grated Parmesan cheese (50 g)
  • 2 pinches saffron threads or 1/4 tsp powdered saffron, steeped in 1/4 cup warm water
  • 1 small onion
  • 1/2 cup white wine (60 ml)
  • 5 - 6 cups boiling veal or beef broth
  • salt, pepper
  1. In a large pot melt 1/2 butter and cook the onion and bone marrow together over medium heat until the onion is translucent.
  2. Add rice and white wine. Cook for a couple of minutes.
  3. Reduce heat to low and add enough stock to just cover the rice. Keep adding warm stock as needed to maintain covering. Continue this process for about 20 minutes, until rice is tender.
  4. A few minutes before the rice is done, add the diluted saffron and stir.
  5. Add the remaining butter and the Parmesan cheese and stir. Cover and leave the risotto for 5 minutes before serving. Your Risotto Milanese should be creamy.