Milanese Risotto
Ingredients
- 320 gWhite rice (Arborio or Carnaroli type)
- 1 pcOnion (finely minced)
- 100 mlDry white wine
- 60 gUnsalted butter (very cold)
- 80 gParmesan cheese (finely grated)
- 1 pinchSaffron (threads)
- 1,000 mlBeef stock (kept warm)
- 40 gBeef marrow (finely diced)
Method
A creamy rice bound with parmesan and butter, where each grain remains firm to the bite. The golden yellow hue and deep saffron aroma signal a perfectly executed classic.
- 1
Finely mince the onion. In a sauté pan, melt half the butter with the marrow. Sweat the onion without browning until translucent and soft.
- 2
Add the white rice. Stir vigorously with a spatula to coat each grain in fat. The rice is pearled when it becomes shiny and slightly transparent around the edges.
- 3
Pour in the dry white wine. Let it reduce over medium heat until completely evaporated. The alcohol smell should disappear, leaving only the fruit's acidity.
- 4
Add the hot beef broth ladle by ladle. Stir constantly to release the starch. Wait for the liquid to be absorbed before adding more. The rice should always be half-submerged.
- 5
Halfway through cooking, stir in the saffron threads previously diluted in a little broth. The rice should take on a uniform and vibrant yellow tint.
- 6
When the rice is cooked but remains firm at the core, turn off the heat. Add the remaining cold butter and grated parmesan. Mix vigorously to create a creamy emulsion.
Frequently asked questions
How do you get this dish right?
- Never wash the rice; you would lose the starch needed for creaminess.
- The broth must remain simmering throughout the process to avoid shocking the rice grain.
- The final binding (mantecatura) is done off the heat to prevent the cheese from becoming oily.
How long does this dish keep?
Consume immediately. The rice continues to absorb moisture and loses its texture as it cools.
