Risotto alla Milanese

Name: Risotto alla Milanese
Prep time: PT0D0H0M
Cook time: PT0D0H38M
Total time: PT0D0H38M
Yield: 4
Cuisine: Italian
Ingredients: 6 cups chicken stock; 1 Tbsp. saffron threads; 3 Tbsp. unsalted butter; 2 small yellow onions, finely chopped; 2 cups arborio rice; 1 cup dry white wine; 2 oz. raw bone marrow (optional); ½ cup finely grated Parmigiano-Reggiano; Kosher salt and freshly ground black pepper

This creamy rice dish gets its vivid color and flavor from saffron.

Serves
4
Time
35 minutes

PHOTO: MURRAY HALL • FOOD STYLING: JESSIE YUCHEN

By Marc Vetri

Updated on October 4, 2024

Legend has it that we have the master glazier of Milan’s cathedral to thank for risotto alla Milanese, the creamy rice dish that gets its vivid color and flavor from saffron. In 1574, the master hired a disciple nicknamed Zafferano because he used saffron to stain the glass gold. The master teased, “You'll be putting saffron in your risotto next!” Well, it happened that his daughter was to be married. At the celebration, a table held four steaming pots of risotto. The guests were amazed to see it was tinted gold—the wedding gift of all wedding gifts. This recipe comes to us from Marc Vetri, the chef-owner of the celebrated Vetri Cucina in Philadelphia.

Ingredients

6 cups chicken stock
1 Tbsp. saffron threads
3 Tbsp. unsalted butter
2 small yellow onions, finely chopped
2 cups arborio rice
1 cup dry white wine
2 oz. raw bone marrow (optional)
½ cup finely grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper

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Instructions

Step 1

To a small pot over medium heat, add the stock and saffron, then keep warm.

Step 2

In a medium pot over medium-high heat, melt the butter. When the foam subsides, add the onions and cook until soft, about 4 minutes. Add the rice and cook until lightly toasted, about 4 minutes. Add the wine and cook until evaporated, about 2 minutes. Add ½ cup of the warm stock and cook, stirring continuously, until absorbed, about 2 minutes. Continue adding stock, ½ cup at a time, and cooking until absorbed before adding more, until the rice is tender and creamy, about 16 minutes total. Stir in the marrow (if desired) and Parmesan, season to taste with salt and black pepper, and serve immediately.

To a small pot over medium heat, add the stock and saffron, then keep warm.
In a medium pot over medium-high heat, melt the butter. When the foam subsides, add the onions and cook until soft, about 4 minutes. Add the rice and cook until lightly toasted, about 4 minutes. Add the wine and cook until evaporated, about 2 minutes. Add ½ cup of the warm stock and cook, stirring continuously, until absorbed, about 2 minutes. Continue adding stock, ½ cup at a time, and cooking until absorbed before adding more, until the rice is tender and creamy, about 16 minutes total. Stir in the marrow (if desired) and Parmesan, season to taste with salt and black pepper, and serve immediately.