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Risotto alla Milanese

A recipe for Risotto alla Milanese from the cookbook, Serafina! This classic Milan-style risotto is flavored with saffron and a homemade bone broth.

Prep Time
15 mins
Cook Time
4 hrs 15 mins
Total Time
4 hrs 45 mins
Servings: 4 Servings
Course: Side Dish
Cuisine: Italian

Ingredients

  • 5 pounds beef or chicken bones
  • 2 carrots
  • 2 small yellow onions
  • 2 ribs celery
  • 1 sprig parsley
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups arborio rice
  • 1 generous pinch saffron
  • 1/2 cup white wine
  • 1 cup grated parmigiano reggiano
  • salt to taste
  • freshly ground black pepper to taste

Instructions

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  1. Place the bones in a stockpot. Add the carrots, 1 onion, the celery, and parsley.
  2. Add water to cover. Bring to a boil, then cover with a tight-fitting lid and reduce the heat to a gentle simmer.
  3. Simmer for 3 to 4 hours, occasionally removing foam with a skimmer. Add hot water to keep ingredients submerged, if needed.
  4. When the broth is ready, strain it through a cheesecloth-lined colander or strainer, then return it to the pot. Bring to a simmer over low heat.
  5. Chop the remaining 1 onion and heat the olive oil in a large skillet or saucepan.
  6. Sauté the chopped onion for 2 minutes, then add the rice. Sauté, stirring constantly, for 2 additional minutes, then add the saffron and the wine.
  7. Continue to cook, stirring frequently, and when the wine has been absorbed by the rice, add about 1/2 cup of the warm stock to the saucepan. Simmer, stirring constantly, until most of the broth has been absorbed, then add another 1/2 cup of broth.
  8. Continue stirring and adding stock when the previous addition has been absorbed, decreasing the amount added slightly each time.
  9. When the rice is al dente, 20 to 25 minutes, remove it from heat.
  10. Stir in the Parmigiano, season to taste with salt and black pepper, and stir vigorously to combine.