Nonna's Saffron Risotto:

the authentic family recipe

The authentic Milanese risotto with saffron and bone marrow .

⏱️ Preparation time:

25 minutes

👥 Number of servings:

4 servings

👨‍🍳 Level:

Easy / Artisan

Dive into the rich tradition of Northern Italy with this iconic recipe for Saffron Risotto (Risotto alla Milanese). A sublime dish where the deep, savoury flavours of beef broth and bone marrow come together with the luxurious warmth of pure saffron threads and creamy Parmigiano Reggiano.

🛒 What do you need? (Ingredients)

320 grams arborio rice
1.2 litres beef broth (preferably homemade)
1 pinch saffron threads
30 grams bone marrow (midollo), finely chopped
80 grams butter, cold and cubed
1 white onion, very finely chopped
120 millilitres dry white wine
80 grams Parmigiano Reggiano, freshly grated
1 teaspoon salt

👨‍🍳 The Preparation (Step-by-step)

Infusing saffron:

Place the saffron threads in a small bowl with a spoonful of warm broth. Let it steep for at least 15 minutes to release the colour and flavour.

Keeping the broth warm:

Bring the 1.2 litres of beef broth (preferably homemade) to a boil in a pot and then reduce to a very low heat, so it stays warm while cooking the risotto.

Making the soffritto:

Melt a small piece of the 80 grams butter, cold and cubed together with the 30 grams bone marrow (midollo), finely chopped in a wide, heavy pan over medium heat. Add the 1 white onion, very finely chopped and gently sauté until it is translucent and soft, without colouring (about 5 minutes).

Toasting the rice:

Add the 320 grams carnaroli or arborio rice and stir for 1-2 minutes until the grains are hot and a light, nutty aroma develops. Each grain should shine with fat.

Deglazing with wine:

Pour in the 120 milliliters of dry white wine and stir until the alcohol has completely evaporated and been absorbed by the rice.

Adding broth, spoon by spoon: Add a ladle of warm broth, stir regularly and wait until the liquid is almost completely absorbed before adding the next ladle. Repeat this process continuously.

Adding saffron:

After about 12-14 minutes of cooking, stir the soaked saffron threads with the cooking liquid into the risotto. Keep adding broth until the rice is 'al dente' - cooked but with a firm core (total cooking time 16-18 minutes).

Mantecatura (finishing):

Remove the pan from the heat. Stir in the cold 80 grams butter, cold and cubed and the 80 grams Parmigiano Reggiano, freshly grated until the risotto becomes creamy and wavy ('all'onda'). Season with 1 teaspoon of salt. Let it rest for 1-2 minutes and serve immediately on warm plates.

🇮🇹 Make this recipe with the real ingredients from Campania:

For the best results, use the authentic ingredients directly from our producers:

✍️ Dive deeper into Italian cuisine:

Does this sound interesting? Discover in our blog [The history of the truffle in Campania].
Curious about how real pasta is made? [Read our article on bronze-drawn pasta vs. regular pasta].

💡 The "Secrets of Nona" Tip

The secret of a true Milanese risotto lies in three things:

Don't be stingy with letting your saffron steep in warm broth; the longer the strands have time to release their precious pigment and essential oils, the more intense golden yellow and complex your risotto will taste.

use a good beef broth (no ready-made stock cubes), stir constantly but not too aggressively during cooking, and save energy for the 'mantecatura' at the end - that's where the creaminess comes from.

Traditionally, this is served alongside ossobuco. The marrow is optional but authentically Milanese; it's also delicious without.

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