Milanese Italian · Dinner
Risotto alla milanese
Saffron-gold Carnaroli risotto enriched with beef marrow, hot stock, butter, and Parmigiano, finished loose enough to ripple all’onda.
Equipment
- Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Ingredients
1× recipe · Makes 6 servings
- 7 cups unsalted beef stock
- 1/2 teaspoon saffron threads
- 2 ounces beef marrow, finely chopped
- 5 tablespoons unsalted butter, divided and chilled
- 1 small yellow onion, very finely diced
- 2 cups Carnaroli rice
- 1/2 cup dry white wine
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1 cup finely grated Parmigiano-Reggiano, chilled
Instructions
Bring stock to a bare simmer, then keep hot. Crush saffron lightly between your fingers and bloom it in 1/2 cup hot stock for 15 minutes.
In a , melt marrow with 1 tablespoon butter over medium-low. Add onion and cook until completely soft but uncolored, 6 to 8 minutes. Add rice and toast, stirring, until the grains are hot and their edges look translucent, 3 minutes.
Add wine and cook until fully evaporated. Add salt, then hot stock one ladle at a time, stirring often and waiting until each addition is nearly absorbed before the next. Keep a gentle simmer rather than flooding or drying the rice.
After about 13 minutes, stir in the saffron stock. Continue adding plain stock until the rice is al dente and suspended in flowing sauce, 17 to 19 minutes total; some stock may remain.
Remove from heat. Vigorously beat in the remaining 4 tablespoons cold butter and cold Parmigiano until creamy and loose enough to spread in a wave when the pan is shaken. Rest 2 minutes, adjust with hot stock if needed, and serve immediately.
Dinner does not stop at the recipe
Keep recipes, plan meals, and build the grocery list in Kwilt.
Use the recipe here. Get Kwilt when you want the rest of dinner to stay together.
Cook something else
See every recipe
American · Dinner
Herb roast chicken with pan gravy
Dry-brined whole chicken with deeply browned skin, rosemary-sage butter, tender breast and legs, and a silky gravy built from its fond and defatted drippings.
About 14 hr 50 min6 servings
American · Dinner
Slow-braised pot roast
Hard-seared chuck roast braised low and slow with red wine, stock, tomato, thyme, carrots, and potatoes until spoon-tender, then finished with a reduced silky gravy.
About 4 hr 55 min8 servings
American · Dinner
Classic glazed meatloaf
Tender free-form beef-and-pork meatloaf with milk-soaked crumbs, deeply softened aromatics, and two layers of tangy brown-sugar tomato glaze.
About 2 hr 10 min8 servings