Authentic Milanese Risotto: The Golden Secret of Lombard Cuisine

🛒 Ingredients

• 320 g Carnaroli Rice
• 1.3 L Beef Broth
• 80 g Golden Onion
• 20 g Beef Marrow
• 80 g Cold Butter
• 80 ml Dry White Wine
• 0.2 g Saffron Threads
• 60 g Grated Parmigiano Reggiano
• 5 g Fine Salt

👨‍🍳 Step-by-Step Instructions

1. Step 1: Heat the beef broth, keeping it at a gentle simmer. Dissolve the saffron threads in 50 ml of warm broth in a small bowl and let them infuse for at least 15 minutes — watch the liquid turn a magnificent deep gold.
2. Step 2: Finely chop the onion. Remove the marrow from the bone (if necessary) and chop it finely.
3. Step 3: In a large, heavy-bottomed saucepan, melt 40 g of butter (out of the total 80 g) with the beef marrow over medium-low heat. Add the chopped onion and sauté gently for 5–7 minutes, without letting it brown.
4. Step 4: Add the Carnaroli Rice to the pan and toast it for 2–3 minutes over medium-high heat, stirring constantly until the grains are translucent at the edges but opaque in the center. Listen for that gentle crackling — that's the sign.
5. Step 5: Deglaze with the dry white wine and let the alcohol evaporate completely, stirring well.
6. Step 6: Start adding the simmering broth, one ladleful at a time, stirring gently. Add the next ladleful only when the previous one has been almost completely absorbed by the rice.
7. Step 7: Halfway through cooking (about 8–9 minutes), add the saffron infusion and continue cooking, adding more broth. The rice should cook for about 18–20 minutes in total, until it reaches a perfect al dente consistency.
8. Step 8: Remove the saucepan from the heat. Add the remaining 40 g of cold butter in pieces and the Grated Parmigiano Reggiano. Stir vigorously (the ‘mantecatura’ — the secret technique that transforms good risotto into extraordinary risotto) for about two minutes, until it's creamy and glistening like liquid gold.
9. Step 9: Cover the saucepan and let the risotto rest for 1–2 minutes. Serve immediately — and prepare for the compliments.

💡 Chef's Secrets

• Use homemade beef broth for a richer, more authentic flavor. Always keep it warm to avoid interrupting the cooking of the rice.
• Toasting the rice is fundamental to seal the starch and ensure separate but creamy grains. The final ‘mantecatura’ with cold butter and Parmigiano is the secret behind that irresistible creaminess and shine.
• Saffron threads deliver superior color and aroma compared to powdered saffron. From field to your kitchen in 24h — that's the LAPA difference.