Saffron risotto, also known as Risotto alla Milanese, is one of the most iconic dishes of Lombardy’s culinary tradition. Its golden color comes from precious saffron, while butter, bone marrow, and a rich meat broth turn simple rice into a velvety, aromatic and elegant dish. A timeless Italian recipe perfect for a refined dinner or any occasion where you want to impress with authentic flavor and simplicity.
Traditional
Italian
Saffron Risotto (Risotto alla Milanese)
Saffron risotto, also known as Risotto alla Milanese, is a creamy and aromatic Italian classic enriched with bone marrow, butter, and a rich meat broth.
Ingredients
- Vialone Nano rice 200 g
- Butter 40 g
- Beef bone marrow 200 g
- Onion 1
- Dry white wine 1 glass
- Meat broth 2 liters
- Saffron 1 sachet
- Grated cheese 30 g
- Salt to taste
Tools
- Pot
- Wooden spoon
- Ladle
- Knife
- Cutting board
Instructions
- Sauté chopped onion with butter and bone marrow.
- Add a ladle of broth to soften.
- Add rice and toast for a few minutes.
- Pour white wine and let it evaporate.
- Add hot broth gradually as it is absorbed.
- Halfway through cooking, dissolve saffron in some broth and add it.
- Stir in butter and grated cheese.
- Serve hot and al dente; top with white truffle shavings if desired.
Nutritional values (per serving)
Calories
610 kcal
610 kcal
Fat
28 g
28 g
Carbohydrates
72 g
72 g
Protein
15 g
15 g
Sugar
3 g
3 g
Fiber
1 g
1 g
Sodium
680 mg
680 mg
This post is also available in: Italiano (Italian)
