The real recipe for risotto alla milanese


One of the symbolic dishes of Italian cuisine and especially that of  Lombardy, risotto alla milanese is loved in both homes and restaurants all over the world, where it always brightens up dinner tables with its unmistakable yellow tones. It is a very simple dish to make and is particularly well suited to the coldest season, when it is can give us a warm winter embrace with its intoxicating aroma and exceptional creaminess.

In this article, Cristina Bossini, founder and owner of Healty Italia, outlines the recipe for a real risotto alla milanese, accompanying us step by step as we create a risotto with healthy ingredients worthy of the Made in Italy tradition: are you ready to put yourself to the test?

NOTE: the authentic recipe for risotto alla milanese is characterized by the use of veal marrow, a soft tissue contained within beef bone. You can buy it at a good Italian butcher or online. If you have difficulty finding it, you can go ahead without it: if you follow our instructions you will still end up with a delicious and tasty saffron risotto!

Risotto alla milanese recipe: ingredients for 4 people

  • 320 g Carnaroli rice
  • 120 g grated Grana Padano
  • 50 g butter
  • 20 g veal marrow
  • 1 liter and ½ meat stock
  • ½ glass dry white wine
  • 1 small white onion
  • 1 teaspoon of saffron

How to make real risotto alla milanese

First make the meat broth by dissolving a teaspoon of granules for each liter of water in a pot. Bring to a boil and keep warm. Meanwhile, use a knife to remove the marrow from the disc bones and cut it into pieces.

In a saucepan or non-stick pan, heat 30 grams of butter and add the marrow and finely chopped onion over a low heat until it becomes golden brown.

Add the rice, toast it for a minute and simmer with a glass of white wine. Add a ladle of broth little by little, repeating the action as it gets absorbed. Halfway through cooking, add the dissolved saffron with a couple of tablespoons of warm broth. The risotto will take 15 to 18 minutes to cook.

When cooked, remove the pot from the heat and make the risotto creamy by stirring in the remaining 20 g of butter, then let it rest for 3 minutes with the lid on. Spread the grated cheese over it and serve at the table. Your extra creamy risotto alla milanese is ready!

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