In breve
The dish in short
- Beef marrow, butter and fat from a beef roast, with a small onion cooked on low heat until golden.
- A boiling, reduced broth (‘ristretto’), never from a stock cube, added a ladle at a time over high heat.
- Saffron threads at two-thirds of the cooking; saffron powder only at the very end.
- Never wine: the De.Co. text says it would kill the scent of the saffron.
- Finished with butter and plenty of grana, rather liquid, ‘all’onda’, the rice al dente in 14–18 minutes.
Il video, Milano, Lombardia
Risotto alla milanese
The video: Milanese saffron risotto
Milan's saffron risotto, cooked with beef marrow, roast fat and butter, finished with grana and never made with wine, whose recipe the City of Milan registered as a De.Co. in 2007. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 34 min
- Cooking
- 15 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 12 steps, as in the recipe.
Altri video
