When it comes to Italian cuisine, risotto alla milanese holds a privileged place. This dish, known for its characteristic creamy rice and vibrant golden color, thanks to saffron, is an emblem of Lombard tradition. Furthermore, its preparation, although simple, requires attention to every detail to obtain the perfect balance between flavor and texture. In this article, you will discover how to prepare this jewel of Italian gastronomy. Thus, you will be able to bring a piece of Milan to your table.
Watch the video with all the steps<\/h3>
Below you can watch the video with all the steps to prepare the recipe in the easiest way.
If you haven’t already, I invite you to subscribe to my YouTube channel<\/strong><\/a> so you don’t miss any new recipes.
Don’t forget to follow me on Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.
<\/div>
History and tradition of risotto alla milanese<\/h3>
A dish that evokes the elegance of Milan<\/h4>
Risotto alla milanese has a long tradition that dates back centuries. At that time, the city of Milan was known not only for its art and fashion, but also for its exquisite cuisine. It is said that this dish was created by an apprentice glassmaker in the 16th century. Inspired by the shine of the saffron he used in his works, he decided to incorporate it into the rice, giving rise to a unique and instantly recognizable recipe.
The symbol of saffron<\/h4>
The saffron not only provides its characteristic golden color, but also an aroma and flavor that make this dish unmistakable. This ingredient, known as “red gold,” has been valued for centuries. Its ability to transform the simplest dishes into authentic culinary jewels is what makes it an indispensable element in this recipe.
Main ingredients<\/strong><\/h3>
For 2 people:<\/strong>
Preparation time:<\/strong> 10 minutes
Cooking time:<\/strong> 25-30 minutes
- 160 g Carnaroli rice (or Arborio)<\/li>
- 40 g butter (divided into 2 parts)<\/li>
- 40 g bone marrow (veal midollo)<\/li>
- 1\/2 onion, finely chopped<\/li>
- 1\/4 glass dry white wine<\/li>
- 750 ml meat broth (keep hot at all times)<\/li>
- 0.5 g saffron (a few threads dissolved in a little hot broth)<\/li>
- 40 g grated Parmigiano Reggiano cheese<\/li>
- Salt to taste<\/li>
- White pepper<\/li>
<\/ul>
Remember:<\/strong> At the end of the article you will find the complete recipe card with detailed cooking and preparation times.
Step-by-step preparation of risotto alla milanese<\/h3>
Sauté the onion in butter<\/h4>
In a wide, heavy-bottomed pan, melt one part of the butter and add the finely chopped onion. Cook over low heat until translucent, but without browning it. This step is essential to create the aromatic base of the risotto.
Toast the rice dry<\/h4>
In a separate pan, add the Carnaroli rice without any liquid or fat. Stir constantly for a few minutes to toast it slightly. This process seals the grains and helps maintain their structure during cooking.
Combine the preparations and deglaze with white wine<\/h4>
When the rice is toasted, transfer it to the pan with the sautéed onion. Mix well to combine the flavors. Then, pour in the dry white wine. Cook over medium heat, stirring until the alcohol has completely evaporated. This will leave only its touch of acidity, balancing the dish.
Cook the rice with the hot broth<\/h4>
Incorporate the meat broth, which must be kept hot at all times. Add it one ladle at a time, stirring constantly so that the rice absorbs it before adding more. This process, known as “mantecatura,” releases the starch from the rice and ensures the creamy texture characteristic of risotto.
Add the saffron<\/h4>
Halfway through cooking, dissolve the saffron threads in a little hot broth and add it to the rice. This will give its distinctive golden color and an unmistakable aroma. Continue adding broth and stirring until the rice is al dente.
Finish with butter and Parmigiano<\/h4>
When the rice is cooked, remove the pan from the heat. Add the remaining cold butter and the grated Parmigiano Reggiano. Stir gently to integrate the ingredients and achieve a perfect emulsion. Thus, the risotto will have exceptional shine and creaminess.
Serve hot and enjoy<\/h4>
Let the risotto rest for a minute before serving it on hot plates. Garnish with an extra touch of grated Parmigiano and a pinch of freshly ground white pepper to enhance its flavor.
Tips and tricks for a perfect risotto alla milanese<\/h3>
The broth matters<\/h4>
The broth should be homemade and kept hot throughout the cooking process. A good meat broth makes the difference in the final flavor of the dish.
Cold butter is key<\/h4>
To obtain the characteristic creamy texture of risotto, add the butter at the end, straight from the refrigerator. This trick ensures a perfect emulsion.
Saffron: quality over quantity<\/h4>
Use authentic saffron threads and dissolve them beforehand in hot broth. This extracts all its color and aroma.
Related recipes you will love<\/strong><\/h3>
- Pasta with tomato and basil (pasta al pomodoro all’italiana)<\/strong><\/a>: One of the most famous pasta recipes in the whole world is pasta al pomodoro. Spaghetti with tomato, the favorite of children and one of the easiest to prepare.<\/li>
- Lasagna alla bolognese: The authentic and delicious traditional Italian recipe<\/strong><\/a>: Lasagna alla bolognese is a traditional Italian dish that combines delicious flavors and textures. This easy-to-follow recipe will guide you step-by-step in preparing a perfect lasagna for any occasion.<\/li>
- Pasta with tomato and mascarpone sauce<\/strong><\/a>: A super easy pasta recipe based on tomato and mascarpone, ideal for children and perfect for family meals.<\/li>
<\/ul>
Enjoy your risotto alla milanese!<\/strong><\/h3>
This dish, with its delicate combination of flavors and its unmistakable golden color, is ideal for a special occasion or to surprise your guests with an Italian classic.
If you liked this recipe, follow me on YouTube<\/a> <\/strong>and Instagram<\/strong><\/a> to discover more authentic Italian recipes. Leave a comment telling me how it turned out and share your photos on social media. I would love to see your creations!
Bon appétit!<\/strong><\/span>
Index
The latest video recipes from my channel!
The card
Risotto alla Milanese
Risotto alla Milanese is an Italian classic known for its golden color, thanks to saffron, and its creamy texture. Learn how to prepare it at home with this easy and delicious recipe.
Ingredients
- 160 g rice Carnaroli or Arborio
- 40 g butter divided into 2 parts
- 40 g bone marrow veal midollo
- 1/2 finely chopped onion
- 1/4 glass of dry white wine
- 750 ml beef broth keep warm at all times
- 0,5 g saffron a few threads dissolved in a little warm broth
- 40 g grated Parmigiano Reggiano cheese
- Salt to taste
- White pepper
Instructions
- Sauté the onion in butter: Melt one part of the butter in a large pan and add the finely chopped onion. Cook over low heat until translucent, avoiding browning.
- Toast the rice dry: In a separate pan, add the Carnaroli rice without liquid or fat. Stir constantly for a few minutes to seal the grains.
- Combine the preparations and deglaze with white wine: Once toasted, transfer it to the pan with the onion. Mix well and pour in the dry white wine. Cook over medium heat until the alcohol evaporates.
- Cook the rice with the warm broth: Incorporate the warm broth one ladle at a time, stirring so the rice absorbs it before adding more.
- Add the saffron: Halfway through cooking, dissolve the saffron threads in a little broth and add it to the rice. Continue stirring and adding broth until the rice is al dente.
- Finish with butter and Parmigiano: Remove from heat, add the remaining cold butter and the grated Parmigiano cheese. Mix gently until a creamy texture is achieved.
- Serve hot: Let it rest for a minute before serving, garnishing with additional Parmigiano and ground white pepper.
Notes
- Use homemade broth for an authentic flavor.
- Add cold butter at the end for a perfect texture.
- Use authentic saffron for an unmistakable aroma.
Video
Did you try my recipe? I’d love for you to rate it!
Veal Milanesa: the authentic cotoletta alla milanese
Traditional Minestrone Soup: Italian Vegetable and Pasta Recipe
You may also like
Below you can watch the video with all the steps to prepare the recipe in the easiest way.
If you haven’t already, I invite you to subscribe to my YouTube channel<\/strong><\/a> so you don’t miss any new recipes.
Don’t forget to follow me on Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.
<\/div>
History and tradition of risotto alla milanese<\/h3>
A dish that evokes the elegance of Milan<\/h4>
Risotto alla milanese has a long tradition that dates back centuries. At that time, the city of Milan was known not only for its art and fashion, but also for its exquisite cuisine. It is said that this dish was created by an apprentice glassmaker in the 16th century. Inspired by the shine of the saffron he used in his works, he decided to incorporate it into the rice, giving rise to a unique and instantly recognizable recipe.
The symbol of saffron<\/h4>
The saffron not only provides its characteristic golden color, but also an aroma and flavor that make this dish unmistakable. This ingredient, known as “red gold,” has been valued for centuries. Its ability to transform the simplest dishes into authentic culinary jewels is what makes it an indispensable element in this recipe.
Main ingredients<\/strong><\/h3>
For 2 people:<\/strong>
Preparation time:<\/strong> 10 minutes
Cooking time:<\/strong> 25-30 minutes
- 160 g Carnaroli rice (or Arborio)<\/li>
- 40 g butter (divided into 2 parts)<\/li>
- 40 g bone marrow (veal midollo)<\/li>
- 1\/2 onion, finely chopped<\/li>
- 1\/4 glass dry white wine<\/li>
- 750 ml meat broth (keep hot at all times)<\/li>
- 0.5 g saffron (a few threads dissolved in a little hot broth)<\/li>
- 40 g grated Parmigiano Reggiano cheese<\/li>
- Salt to taste<\/li>
- White pepper<\/li>
<\/ul>
Remember:<\/strong> At the end of the article you will find the complete recipe card with detailed cooking and preparation times.
Step-by-step preparation of risotto alla milanese<\/h3>
Sauté the onion in butter<\/h4>
In a wide, heavy-bottomed pan, melt one part of the butter and add the finely chopped onion. Cook over low heat until translucent, but without browning it. This step is essential to create the aromatic base of the risotto.
Toast the rice dry<\/h4>
In a separate pan, add the Carnaroli rice without any liquid or fat. Stir constantly for a few minutes to toast it slightly. This process seals the grains and helps maintain their structure during cooking.
Combine the preparations and deglaze with white wine<\/h4>
When the rice is toasted, transfer it to the pan with the sautéed onion. Mix well to combine the flavors. Then, pour in the dry white wine. Cook over medium heat, stirring until the alcohol has completely evaporated. This will leave only its touch of acidity, balancing the dish.
Cook the rice with the hot broth<\/h4>
Incorporate the meat broth, which must be kept hot at all times. Add it one ladle at a time, stirring constantly so that the rice absorbs it before adding more. This process, known as “mantecatura,” releases the starch from the rice and ensures the creamy texture characteristic of risotto.
Add the saffron<\/h4>
Halfway through cooking, dissolve the saffron threads in a little hot broth and add it to the rice. This will give its distinctive golden color and an unmistakable aroma. Continue adding broth and stirring until the rice is al dente.
Finish with butter and Parmigiano<\/h4>
When the rice is cooked, remove the pan from the heat. Add the remaining cold butter and the grated Parmigiano Reggiano. Stir gently to integrate the ingredients and achieve a perfect emulsion. Thus, the risotto will have exceptional shine and creaminess.
Serve hot and enjoy<\/h4>
Let the risotto rest for a minute before serving it on hot plates. Garnish with an extra touch of grated Parmigiano and a pinch of freshly ground white pepper to enhance its flavor.
Tips and tricks for a perfect risotto alla milanese<\/h3>
The broth matters<\/h4>
The broth should be homemade and kept hot throughout the cooking process. A good meat broth makes the difference in the final flavor of the dish.
Cold butter is key<\/h4>
To obtain the characteristic creamy texture of risotto, add the butter at the end, straight from the refrigerator. This trick ensures a perfect emulsion.
Saffron: quality over quantity<\/h4>
Use authentic saffron threads and dissolve them beforehand in hot broth. This extracts all its color and aroma.
Related recipes you will love<\/strong><\/h3>
- Pasta with tomato and basil (pasta al pomodoro all’italiana)<\/strong><\/a>: One of the most famous pasta recipes in the whole world is pasta al pomodoro. Spaghetti with tomato, the favorite of children and one of the easiest to prepare.<\/li>
- Lasagna alla bolognese: The authentic and delicious traditional Italian recipe<\/strong><\/a>: Lasagna alla bolognese is a traditional Italian dish that combines delicious flavors and textures. This easy-to-follow recipe will guide you step-by-step in preparing a perfect lasagna for any occasion.<\/li>
- Pasta with tomato and mascarpone sauce<\/strong><\/a>: A super easy pasta recipe based on tomato and mascarpone, ideal for children and perfect for family meals.<\/li>
<\/ul>
Enjoy your risotto alla milanese!<\/strong><\/h3>
This dish, with its delicate combination of flavors and its unmistakable golden color, is ideal for a special occasion or to surprise your guests with an Italian classic.
If you liked this recipe, follow me on YouTube<\/a> <\/strong>and Instagram<\/strong><\/a> to discover more authentic Italian recipes. Leave a comment telling me how it turned out and share your photos on social media. I would love to see your creations!
Bon appétit!<\/strong><\/span>
Index
The latest video recipes from my channel!
The card
Risotto alla Milanese
Risotto alla Milanese is an Italian classic known for its golden color, thanks to saffron, and its creamy texture. Learn how to prepare it at home with this easy and delicious recipe.
Ingredients
- 160 g rice Carnaroli or Arborio
- 40 g butter divided into 2 parts
- 40 g bone marrow veal midollo
- 1/2 finely chopped onion
- 1/4 glass of dry white wine
- 750 ml beef broth keep warm at all times
- 0,5 g saffron a few threads dissolved in a little warm broth
- 40 g grated Parmigiano Reggiano cheese
- Salt to taste
- White pepper
Instructions
- Sauté the onion in butter: Melt one part of the butter in a large pan and add the finely chopped onion. Cook over low heat until translucent, avoiding browning.
- Toast the rice dry: In a separate pan, add the Carnaroli rice without liquid or fat. Stir constantly for a few minutes to seal the grains.
- Combine the preparations and deglaze with white wine: Once toasted, transfer it to the pan with the onion. Mix well and pour in the dry white wine. Cook over medium heat until the alcohol evaporates.
- Cook the rice with the warm broth: Incorporate the warm broth one ladle at a time, stirring so the rice absorbs it before adding more.
- Add the saffron: Halfway through cooking, dissolve the saffron threads in a little broth and add it to the rice. Continue stirring and adding broth until the rice is al dente.
- Finish with butter and Parmigiano: Remove from heat, add the remaining cold butter and the grated Parmigiano cheese. Mix gently until a creamy texture is achieved.
- Serve hot: Let it rest for a minute before serving, garnishing with additional Parmigiano and ground white pepper.
Notes
- Use homemade broth for an authentic flavor.
- Add cold butter at the end for a perfect texture.
- Use authentic saffron for an unmistakable aroma.
Video
Risotto alla milanese has a long tradition that dates back centuries. At that time, the city of Milan was known not only for its art and fashion, but also for its exquisite cuisine. It is said that this dish was created by an apprentice glassmaker in the 16th century. Inspired by the shine of the saffron he used in his works, he decided to incorporate it into the rice, giving rise to a unique and instantly recognizable recipe.
The symbol of saffron<\/h4>
The saffron not only provides its characteristic golden color, but also an aroma and flavor that make this dish unmistakable. This ingredient, known as “red gold,” has been valued for centuries. Its ability to transform the simplest dishes into authentic culinary jewels is what makes it an indispensable element in this recipe.
Main ingredients<\/strong><\/h3>
For 2 people:<\/strong>
Preparation time:<\/strong> 10 minutes
Cooking time:<\/strong> 25-30 minutes
- 160 g Carnaroli rice (or Arborio)<\/li>
- 40 g butter (divided into 2 parts)<\/li>
- 40 g bone marrow (veal midollo)<\/li>
- 1\/2 onion, finely chopped<\/li>
- 1\/4 glass dry white wine<\/li>
- 750 ml meat broth (keep hot at all times)<\/li>
- 0.5 g saffron (a few threads dissolved in a little hot broth)<\/li>
- 40 g grated Parmigiano Reggiano cheese<\/li>
- Salt to taste<\/li>
- White pepper<\/li>
<\/ul>
Remember:<\/strong> At the end of the article you will find the complete recipe card with detailed cooking and preparation times.
Step-by-step preparation of risotto alla milanese<\/h3>
Sauté the onion in butter<\/h4>
In a wide, heavy-bottomed pan, melt one part of the butter and add the finely chopped onion. Cook over low heat until translucent, but without browning it. This step is essential to create the aromatic base of the risotto.
Toast the rice dry<\/h4>
In a separate pan, add the Carnaroli rice without any liquid or fat. Stir constantly for a few minutes to toast it slightly. This process seals the grains and helps maintain their structure during cooking.
Combine the preparations and deglaze with white wine<\/h4>
When the rice is toasted, transfer it to the pan with the sautéed onion. Mix well to combine the flavors. Then, pour in the dry white wine. Cook over medium heat, stirring until the alcohol has completely evaporated. This will leave only its touch of acidity, balancing the dish.
Cook the rice with the hot broth<\/h4>
Incorporate the meat broth, which must be kept hot at all times. Add it one ladle at a time, stirring constantly so that the rice absorbs it before adding more. This process, known as “mantecatura,” releases the starch from the rice and ensures the creamy texture characteristic of risotto.
Add the saffron<\/h4>
Halfway through cooking, dissolve the saffron threads in a little hot broth and add it to the rice. This will give its distinctive golden color and an unmistakable aroma. Continue adding broth and stirring until the rice is al dente.
Finish with butter and Parmigiano<\/h4>
When the rice is cooked, remove the pan from the heat. Add the remaining cold butter and the grated Parmigiano Reggiano. Stir gently to integrate the ingredients and achieve a perfect emulsion. Thus, the risotto will have exceptional shine and creaminess.
Serve hot and enjoy<\/h4>
Let the risotto rest for a minute before serving it on hot plates. Garnish with an extra touch of grated Parmigiano and a pinch of freshly ground white pepper to enhance its flavor.
Tips and tricks for a perfect risotto alla milanese<\/h3>
The broth matters<\/h4>
The broth should be homemade and kept hot throughout the cooking process. A good meat broth makes the difference in the final flavor of the dish.
Cold butter is key<\/h4>
To obtain the characteristic creamy texture of risotto, add the butter at the end, straight from the refrigerator. This trick ensures a perfect emulsion.
Saffron: quality over quantity<\/h4>
Use authentic saffron threads and dissolve them beforehand in hot broth. This extracts all its color and aroma.
Related recipes you will love<\/strong><\/h3>
- Pasta with tomato and basil (pasta al pomodoro all’italiana)<\/strong><\/a>: One of the most famous pasta recipes in the whole world is pasta al pomodoro. Spaghetti with tomato, the favorite of children and one of the easiest to prepare.<\/li>
- Lasagna alla bolognese: The authentic and delicious traditional Italian recipe<\/strong><\/a>: Lasagna alla bolognese is a traditional Italian dish that combines delicious flavors and textures. This easy-to-follow recipe will guide you step-by-step in preparing a perfect lasagna for any occasion.<\/li>
- Pasta with tomato and mascarpone sauce<\/strong><\/a>: A super easy pasta recipe based on tomato and mascarpone, ideal for children and perfect for family meals.<\/li>
<\/ul>
Enjoy your risotto alla milanese!<\/strong><\/h3>
This dish, with its delicate combination of flavors and its unmistakable golden color, is ideal for a special occasion or to surprise your guests with an Italian classic.
If you liked this recipe, follow me on YouTube<\/a> <\/strong>and Instagram<\/strong><\/a> to discover more authentic Italian recipes. Leave a comment telling me how it turned out and share your photos on social media. I would love to see your creations!
Bon appétit!<\/strong><\/span>
Index
The latest video recipes from my channel!
The card
Risotto alla Milanese
Risotto alla Milanese is an Italian classic known for its golden color, thanks to saffron, and its creamy texture. Learn how to prepare it at home with this easy and delicious recipe.
Ingredients
- 160 g rice Carnaroli or Arborio
- 40 g butter divided into 2 parts
- 40 g bone marrow veal midollo
- 1/2 finely chopped onion
- 1/4 glass of dry white wine
- 750 ml beef broth keep warm at all times
- 0,5 g saffron a few threads dissolved in a little warm broth
- 40 g grated Parmigiano Reggiano cheese
- Salt to taste
- White pepper
Instructions
- Sauté the onion in butter: Melt one part of the butter in a large pan and add the finely chopped onion. Cook over low heat until translucent, avoiding browning.
- Toast the rice dry: In a separate pan, add the Carnaroli rice without liquid or fat. Stir constantly for a few minutes to seal the grains.
- Combine the preparations and deglaze with white wine: Once toasted, transfer it to the pan with the onion. Mix well and pour in the dry white wine. Cook over medium heat until the alcohol evaporates.
- Cook the rice with the warm broth: Incorporate the warm broth one ladle at a time, stirring so the rice absorbs it before adding more.
- Add the saffron: Halfway through cooking, dissolve the saffron threads in a little broth and add it to the rice. Continue stirring and adding broth until the rice is al dente.
- Finish with butter and Parmigiano: Remove from heat, add the remaining cold butter and the grated Parmigiano cheese. Mix gently until a creamy texture is achieved.
- Serve hot: Let it rest for a minute before serving, garnishing with additional Parmigiano and ground white pepper.
Notes
- Use homemade broth for an authentic flavor.
- Add cold butter at the end for a perfect texture.
- Use authentic saffron for an unmistakable aroma.
Video
For 2 people:<\/strong>
Preparation time:<\/strong> 10 minutes
Cooking time:<\/strong> 25-30 minutes
- 160 g Carnaroli rice (or Arborio)<\/li>
- 40 g butter (divided into 2 parts)<\/li>
- 40 g bone marrow (veal midollo)<\/li>
- 1\/2 onion, finely chopped<\/li>
- 1\/4 glass dry white wine<\/li>
- 750 ml meat broth (keep hot at all times)<\/li>
- 0.5 g saffron (a few threads dissolved in a little hot broth)<\/li>
- 40 g grated Parmigiano Reggiano cheese<\/li>
- Salt to taste<\/li>
- White pepper<\/li>
<\/ul>
Remember:<\/strong> At the end of the article you will find the complete recipe card with detailed cooking and preparation times.
Step-by-step preparation of risotto alla milanese<\/h3>
Sauté the onion in butter<\/h4>
In a wide, heavy-bottomed pan, melt one part of the butter and add the finely chopped onion. Cook over low heat until translucent, but without browning it. This step is essential to create the aromatic base of the risotto.Toast the rice dry<\/h4>
In a separate pan, add the Carnaroli rice without any liquid or fat. Stir constantly for a few minutes to toast it slightly. This process seals the grains and helps maintain their structure during cooking.Combine the preparations and deglaze with white wine<\/h4>
When the rice is toasted, transfer it to the pan with the sautéed onion. Mix well to combine the flavors. Then, pour in the dry white wine. Cook over medium heat, stirring until the alcohol has completely evaporated. This will leave only its touch of acidity, balancing the dish.Cook the rice with the hot broth<\/h4>
Incorporate the meat broth, which must be kept hot at all times. Add it one ladle at a time, stirring constantly so that the rice absorbs it before adding more. This process, known as “mantecatura,” releases the starch from the rice and ensures the creamy texture characteristic of risotto.Add the saffron<\/h4>
Halfway through cooking, dissolve the saffron threads in a little hot broth and add it to the rice. This will give its distinctive golden color and an unmistakable aroma. Continue adding broth and stirring until the rice is al dente.Finish with butter and Parmigiano<\/h4>
When the rice is cooked, remove the pan from the heat. Add the remaining cold butter and the grated Parmigiano Reggiano. Stir gently to integrate the ingredients and achieve a perfect emulsion. Thus, the risotto will have exceptional shine and creaminess.Serve hot and enjoy<\/h4>
Let the risotto rest for a minute before serving it on hot plates. Garnish with an extra touch of grated Parmigiano and a pinch of freshly ground white pepper to enhance its flavor.
Tips and tricks for a perfect risotto alla milanese<\/h3>
The broth matters<\/h4>
The broth should be homemade and kept hot throughout the cooking process. A good meat broth makes the difference in the final flavor of the dish.Cold butter is key<\/h4>
To obtain the characteristic creamy texture of risotto, add the butter at the end, straight from the refrigerator. This trick ensures a perfect emulsion.Saffron: quality over quantity<\/h4>
Use authentic saffron threads and dissolve them beforehand in hot broth. This extracts all its color and aroma.
Related recipes you will love<\/strong><\/h3>
- Pasta with tomato and basil (pasta al pomodoro all’italiana)<\/strong><\/a>: One of the most famous pasta recipes in the whole world is pasta al pomodoro. Spaghetti with tomato, the favorite of children and one of the easiest to prepare.<\/li>
- Lasagna alla bolognese: The authentic and delicious traditional Italian recipe<\/strong><\/a>: Lasagna alla bolognese is a traditional Italian dish that combines delicious flavors and textures. This easy-to-follow recipe will guide you step-by-step in preparing a perfect lasagna for any occasion.<\/li>
- Pasta with tomato and mascarpone sauce<\/strong><\/a>: A super easy pasta recipe based on tomato and mascarpone, ideal for children and perfect for family meals.<\/li>
<\/ul>
Enjoy your risotto alla milanese!<\/strong><\/h3>
This dish, with its delicate combination of flavors and its unmistakable golden color, is ideal for a special occasion or to surprise your guests with an Italian classic.If you liked this recipe, follow me on YouTube<\/a> <\/strong>and Instagram<\/strong><\/a> to discover more authentic Italian recipes. Leave a comment telling me how it turned out and share your photos on social media. I would love to see your creations!
Bon appétit!<\/strong><\/span>
Index
The latest video recipes from my channel!
The card
Risotto alla Milanese
Risotto alla Milanese is an Italian classic known for its golden color, thanks to saffron, and its creamy texture. Learn how to prepare it at home with this easy and delicious recipe.
Ingredients
- 160 g rice Carnaroli or Arborio
- 40 g butter divided into 2 parts
- 40 g bone marrow veal midollo
- 1/2 finely chopped onion
- 1/4 glass of dry white wine
- 750 ml beef broth keep warm at all times
- 0,5 g saffron a few threads dissolved in a little warm broth
- 40 g grated Parmigiano Reggiano cheese
- Salt to taste
- White pepper
Instructions
- Sauté the onion in butter: Melt one part of the butter in a large pan and add the finely chopped onion. Cook over low heat until translucent, avoiding browning.
- Toast the rice dry: In a separate pan, add the Carnaroli rice without liquid or fat. Stir constantly for a few minutes to seal the grains.
- Combine the preparations and deglaze with white wine: Once toasted, transfer it to the pan with the onion. Mix well and pour in the dry white wine. Cook over medium heat until the alcohol evaporates.
- Cook the rice with the warm broth: Incorporate the warm broth one ladle at a time, stirring so the rice absorbs it before adding more.
- Add the saffron: Halfway through cooking, dissolve the saffron threads in a little broth and add it to the rice. Continue stirring and adding broth until the rice is al dente.
- Finish with butter and Parmigiano: Remove from heat, add the remaining cold butter and the grated Parmigiano cheese. Mix gently until a creamy texture is achieved.
- Serve hot: Let it rest for a minute before serving, garnishing with additional Parmigiano and ground white pepper.
Notes
- Use homemade broth for an authentic flavor.
- Add cold butter at the end for a perfect texture.
- Use authentic saffron for an unmistakable aroma.
Video
- Lasagna alla bolognese: The authentic and delicious traditional Italian recipe<\/strong><\/a>: Lasagna alla bolognese is a traditional Italian dish that combines delicious flavors and textures. This easy-to-follow recipe will guide you step-by-step in preparing a perfect lasagna for any occasion.<\/li>
- Pasta with tomato and basil (pasta al pomodoro all’italiana)<\/strong><\/a>: One of the most famous pasta recipes in the whole world is pasta al pomodoro. Spaghetti with tomato, the favorite of children and one of the easiest to prepare.<\/li>
Did you try my recipe? I’d love for you to rate it!
Veal Milanesa: the authentic cotoletta alla milanese
Traditional Minestrone Soup: Italian Vegetable and Pasta Recipe
