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Le Chaudron recipe
Risotto à la milanaise
Saffron risotto Milanese
⏱ 40 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)arborio or carnaroli rice
1.2 L (5 cups)hot beef stock
1yellow onion
100 g (3½ oz)beef bone marrowoptional but traditional
200 ml (¾ cup)dry white wine
1 pinchsaffron threads
100 g (3½ oz)grated Parmesan
80 g (3 oz)unsalted butter
3 tbspolive oil
1 tspfine salt
1 tspfreshly ground pepper
- 300 g (11 oz) arborio or carnaroli rice
- 1.2 L (5 cups) hot beef stock
- 1 yellow onion
- 100 g (3½ oz) beef bone marrow optional but traditional
- 200 ml (¾ cup) dry white wine
- 1 pinch saffron threads
- 100 g (3½ oz) grated Parmesan
- 80 g (3 oz) unsalted butter
- 3 tbsp olive oil
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Steep the saffron in 100 ml (½ cup) of warm stock in a small bowl for 15 minutes — the soul of risotto Milanese.
- Keep the stock at a gentle simmer the whole time.
- Finely dice the onion, 3 mm (⅛ in), so it melts into the rice. Cut the marrow into small pieces if using.
- Heat 3 tbsp of olive oil and 30 g (1 oz) of butter in the large heavy sauté pan over medium heat. If using marrow, melt it in the pan for 2 minutes.
- Soften the onion for 5 minutes without browning. Add the rice and stir for 2 minutes until translucent at the edges.
- Add the white wine and stir until absorbed. Then add the stock a ladle at a time, waiting for each to be absorbed.
- After 10 minutes, stir in the saffron stock — it turns the rice golden. Keep adding stock for 8 more minutes until al dente.
- Off the heat, beat in the remaining butter and the Parmesan. Cover and rest 2 minutes until creamy and glossy.
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