World famous Recipe

Risotto alla Milanese

Risotto alla Milanese

I was once told that we have the master glazier of Milan’s cathedral to thank for risotto alla Milanese, the creamy rice dish that gets its vivid color and flavor from saffron. In 1574, the master hired a disciple nicknamed Zafferano because he used saffron to stain the glass gold. The master teased, “You’ll be putting saffron in your risotto next!” Well, it happened that his daughter was to be married. At the celebration, a table held four steaming pots of risotto. The guests were amazed to see it was tinted gold—the wedding gift of all wedding gifts. —Marc Vetri, chef-owner of Vetri restaurant in Philadelphia

Italian recipe: serves 4

  1. Heat stock and saffron in a 2-qt. saucepan over medium heat; keep warm.
  2. Heat butter in a 4-qt. saucepan over medium-high heat. Add onions; cook until soft, about 4 minutes.
  3. Add rice; cook until lightly toasted, about 4 minutes.
  4. Add wine; cook until evaporated, about 2 minutes. Add12 cup warm stock; cook, stirring, until absorbed, about 2 minutes.
  5. Continue adding stock, 12 cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total.
  6. Stir in marrow, if using, and Parmesan; season with salt and pepper.

Ingredients

  • 6 cups chicken stock
  • 1 tbsp. saffron threads
  • 3 tbsp. unsalted butter
  • 2 small yellow onions, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 2 oz. raw bone marrow (optional)
  • 12 cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

Italian recipe: serves 4

1. Heat stock and saffron in a 2-qt. saucepan over medium heat; keep warm.
2. Heat butter in a 4-qt. saucepan over medium-high heat. Add onions; cook until soft, about 4 minutes.
3. Add rice; cook until lightly toasted, about 4 minutes.
4. Add wine; cook until evaporated, about 2 minutes. Add12 cup warm stock; cook, stirring, until absorbed, about 2 minutes.
5. Continue adding stock, 12 cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total.
6. Stir in marrow, if using, and Parmesan; season with salt and pepper.

Ingredients

  • 6 cups chicken stock
  • 1 tbsp. saffron threads
  • 3 tbsp. unsalted butter
  • 2 small yellow onions, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 2 oz. raw bone marrow (optional)
  • 12 cup grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste

Worldwide recipes

Select your signature dish

Let us take you on an adventure filled with saffron.
Saffron is a spice that is used and appreciated all over the world and is deeply rooted in different cultures.

We have collected these secular recipes to share with you. You will find paella from Spain to curry from India and from pastry from Sweden to shellfish soup from Brazil. Let these recipes surprise and inspire you.

Saffron Rice, Saffron Chicken, Baghlava, Borani-e bademjan, Moroccan Lamb Tagine, Risotto alla Milanese, Saffron aioli with asparagus

Worldwide recipes

Select your signature dish

Let us take you on an adventure filled with saffron.
Saffron is a spice that is used and appreciated all over the world and is deeply rooted in different cultures.

We have collected these secular recipes to share with you. You will find paella from Spain to curry from India and from pastry from Sweden to shellfish soup from Brazil. Let these recipes surprise and inspire you.

Saffron Rice, Saffron Chicken, Baghlava, Borani-e bademjan, Moroccan Lamb Tagine, Risotto alla Milanese, Saffron aioli with asparagus