Risotto alla milanese is one of the cornerstones of Italian cuisine, a dish that embodies the refinement and simplicity of Lombard tradition. This risotto, golden and aromatic, is closely linked to the food history of Milan, a city where I have been living for many years, and that for centuries has managed to blend luxury and pragmatism, much like this dish. The legend goes that saffron, the key ingredient, was introduced by accident by a Flemish glassblower in the 16th century during the construction of Milan's Cathedral. He wanted to add a golden touch to his work and jokingly mixed it into the risotto, creating a culinary tradition that endures to this day.

Often, in the most authentic Milanese trattorias, risotto alla milanese is served alongside ossobuco, another classic of Lombard cuisine. Not only do they pair perfectly in terms of flavor, but they are sometimes plated together, creating an irresistible combination of the creamy risotto and succulent meat.

Now, let me guide you through preparing this delicacy.

Ingredients (for 4 people):

• 320 g Carnaroli or Vialone Nano rice (the ideal rice for a creamy risotto)
• 1 liter of beef broth (preferably beef)
• 1 packet of saffron (preferably in threads, but saffron in a packet works fine too; although some purists might not appreciate it, the result will still be excellent)
• 1 small white onion
• 80 g butter
• 60 g beef marrow (optional, but traditionally used)
• 1/2 cup of dry white wine
• 120 g Parmigiano Reggiano (I recommend a 24 mesi parmesan, perfect for not overpowering the delicate flavor of the saffron)
• Salt to taste

Procedure:

1. Prepare the broth: The secret to a good risotto also lies in the quality of the broth. Traditionally, beef broth (from beef or veal) is used, but if you have less time, you can use quality store-bought broth. Keep it warm throughout the preparation of the risotto.

2. Prepare the saffron: If using saffron threads, dissolve them in a little warm broth about 20 minutes before starting. This allows the saffron to release its aroma and color.

3. Sautéing: In a saucepan, melt 40 g of butter along with the beef marrow (if using). Add the finely chopped onion and let it soften over low heat. The onion should become translucent without browning.

4. Toasting the rice: Once the onion is ready, add the rice. Toast it over medium heat, stirring continuously. Toasting is a crucial step: it seals the rice and helps maintain the right texture during cooking.

5. Deglazing with wine: After about 2-3 minutes of toasting, deglaze with the white wine. Let the alcohol evaporate while continuing to stir.

6. Cooking the risotto: Begin adding the warm broth, one ladleful at a time, stirring regularly. Each time the broth is absorbed, add another ladleful. The risotto should cook for about 18-20 minutes.

7. Adding saffron: Halfway through the cooking (about 10 minutes in), add the saffron dissolved in the broth. Stir well to distribute the color and aroma throughout the risotto.

8. Finishing: Once the rice is al dente, turn off the heat and add the remaining butter and Parmesan cheese. Stir vigorously to achieve the classic creamy consistency of risotto. I recommend using a 24-month-aged Parmesan, which complements the dish perfectly without overpowering the delicate saffron flavor. Let the risotto rest for a minute covered before serving.

Serving:

Risotto alla milanese should be served "on the wave," meaning creamy and slightly fluid. As mentioned, it is often accompanied by a tender ossobuco, making the dish a complete and extraordinarily delicious meal. An extra sprinkle of Parmesan is always nice, but avoid overdoing it so as not to overshadow the delicate saffron flavor.

Wine Pairing:

To accompany this dish, I would recommend a red wine that is not too heavy, so as not to overpower the delicate flavor of the risotto. A perfect choice could be a Bonarda from Oltrepò Pavese or a Valtellina Superiore, both Lombard wines with great personality but not too overwhelming. If you prefer white wine, a Chardonnay could also be a good option.

Risotto alla milanese is a celebration of Milanese culture and history, a recipe that combines rich flavors with technical precision. Simple yet sophisticated, this dish is a symbol of elegance that every food lover should experience at least once in a lifetime.

Buon appetito!