Saffron Risotto alla Milanese
Carnaroli Rice, Bone Marrow & Parmigiano
About This Recipe
Risotto alla Milanese is one of Italy's most celebrated dishes — a golden, saffron-scented rice that is as technically demanding as it is rewarding. The key is the mantecatura: the vigorous off-heat stirring of cold butter and Parmigiano into the rice at the very end, which creates the characteristic 'wave' (all'onda) consistency. This Jackson Laurie recipe uses bone marrow for an extra layer of richness, as is traditional in the Milanese original.
Method
- 1
Steep the saffron
Combine saffron threads with 2 tbsp warm water in a small bowl. Leave to steep for at least 15 minutes — the water should turn a deep, vivid orange.
- 2
Soften the onion
In a wide, heavy-based saucepan, melt half the butter over medium-low heat. Add the onion with a pinch of salt and cook very gently for 10–12 minutes until completely soft and translucent but not coloured.
- 3
Toast the rice
Add the rice to the pan and stir to coat in the butter. Toast for 2 minutes, stirring constantly, until the grains look slightly translucent at the edges and smell faintly nutty.
- 4
Add wine
Pour in the white wine and stir vigorously until completely absorbed.
- 5
Add stock gradually
Add the hot stock one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. After 10 minutes, stir in the saffron water.
- 6
Check for doneness
Continue adding stock and stirring for a total of 18–20 minutes. The rice should be al dente — tender with a very slight bite at the centre. The consistency should be loose and flowing, not stiff.
- 7
Mantecatura
Remove the pan from the heat. Add the bone marrow (or remaining butter) and the cold butter cubes. Add the Parmigiano. Stir and fold vigorously for 2 minutes until the risotto is creamy and emulsified. It should flow like a slow wave when the pan is tilted — this is all'onda.
- 8
Rest and serve
Cover the pan and rest for 1 minute. Serve immediately in warm, shallow bowls. Finish with extra Parmigiano and a twist of white pepper.
Chef's Tips from Chef Lorenzo Bianchi
Never rinse Carnaroli rice — the surface starch is essential for the creamy texture.
Keep your stock at a gentle simmer throughout; cold stock will shock the rice and slow cooking unevenly.
The mantecatura is the most important step — don't rush it, and don't add the butter while the pan is still on the heat.
Risotto waits for no one: serve immediately after the mantecatura.
Ingredients
Serves 4
- —320g Carnaroli rice (or Vialone Nano)
- —1.2 litres good-quality chicken or beef stock, kept hot
- —1 large pinch saffron threads (about 0.5g)
- —2 tbsp warm water
- —1 medium white onion, very finely diced
- —2 tbsp bone marrow (from 2 marrow bones, roasted and scooped) or unsalted butter
- —100ml dry white wine
- —80g unsalted butter, cold and cubed, divided
- —80g Parmigiano-Reggiano, freshly grated
- —Fine sea salt and white pepper
Per Serving
Calories
480 kcal
Protein
14g
Fat
22g
Carbohydrates
58g
Fibre
1g
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