Risotto Milanese Recipe: Creamy, Golden, and Rich with Bone Marrow

Name: Risotto Milanese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup Carnaroli rice; 1 small onion, chopped; 1 glass dry white wine; 4 cups hot beef or chicken stock; 1 tbsp grated Parmigiano Reggiano; ¼ stick (about 30g) cold butter, cubed; Extra-virgin olive oil, to taste; Salt, to taste; 60g beef marrow (or marrow from 4 veal bones), seared and cubed; 1 tsp saffron threads

June 22, 2025
Michele Giuli

There are few dishes in the Italian canon that say “I’ve got flair” quite like risotto alla milanese.

Creamy, golden with saffron, and deeply savory thanks to a spoonful of bone marrow – this recipe went transforms humble rice into edible velvet. You’ve probably seen it paired with osso buco on restaurant menus, but make no mistake: this dish is the real star of the show.

And while many risotto recipes are adaptable (see asparagus, mushrooms, cheese, and pears risotto) this one is iconic. It’s not just a base. It’s the risotto -. the one Italians think of when hearing that word.

Today, we’ll explore not just how to make it, but why it’s special: from the peculiar history of rice in Italy, to why you should absolutely go Carnaroli or go home, and how to master that final magical moment: the mantecatura.

Table Of Contents show

The Strange History of Risotto (And of Rice in Italy)

Let’s clear the table: no one really knows how risotto alla milanese was born. One of the more colorful myths says it was created in the 16th century by a mischievous apprentice glassmaker in Milan who, bitter about being teased for using saffron as dye, dumped some into the rice at a wedding banquet. The result? Golden grains, amazed guests, and the accidental invention of risotto.

I also heard a version where he used it on his own lunch while working at the Duomo.

Charming? Sure. True? Doubtful.

What we do know is that rice has had a bizarre journey in Italy. For centuries, Italians considered it an exotic spice, rather than a staple. In fact, among the poorer classes, rice had a bad reputation. People believed it could cause malaria. And for a long time, it was a luxury ingredient, mainly eaten in brodo (in broth), and mostly in rice-growing regions.

Even if the fascist regime had tried to push rice as a patriotic food, risotto wasn’t a daily dish for most Italians. In 1950, ISTAT reported that rice consumption in Italy was minimal – a curiosity rather than a national habit.

Yet in Lombardy, and especially in Milan, it held strong. And today, thankfully, the rest of the world has caught on.

Why This Recipe Works

This isn’t just another rice dish. This true risotto alla milanese delivers:

A golden hue from saffron threads soaked in warm water;
Deep umami and richness from beef marrow;
A luscious, creamy finish thanks to Parmigiano Reggiano and cold butter;
The unmistakable perfume of a classic pairing: saffron, wine, and good broth.

It’s surprisingly easy once you know the process – but oh, it tastes like a five-star restaurant.

What You’ll Need

Let’s talk ingredients. No quantities here (those are in the recipe card), but just a sense of why each one matters.

Carnaroli rice: The soul of the dish. Carnaroli is the best rice for risotto thanks to its perfect starch structure. Creamy but firm, forgiving yet refined. Trust me – once you try it, you won’t go back.

Yellow or white onion: Finely chopped and slowly softened in extra-virgin olive oil, it forms the aromatic base of our soffritto. A white onion offers a milder touch, but yellow brings sweetness. Pick your fighter.

Dry white wine: A splash of acidity that balances all the richness. The alcohol cooks off, leaving behind subtle complexity. Don’t skip it – unless you want to use lemon juice or skip it altogether (more on that in our Expert Tips).

Beef or chicken stock: You’ll be adding this hot, one ladle at a time. A good quality broth is essential – homemade, if you can manage. Vegetable broth works too, but beef gives that classic Milanese depth.

Bone marrow: This is what separates the risotto dabblers from the diehards. Sautéed gently, diced small, added just before finishing. It melts into the grains, coating them in glossy flavor.

Saffron threads: Soak them in a small bowl of warm water from the get-go. If you’re in a rush, even 10–15 minutes will do. But for maximum flavor? Six hours. Yes, really. Liquid gold takes time.

Parmigiano Reggiano & cold butter: You will need them for the mantecatura. Stir, cover, rest, shake… we’ll get to it. But these two ingredients are what make risotto sing.

Why Carnaroli Is the Best Rice for Risotto

I’m not usually over picky when it comes to ingredients sourcing. In fact, I often recommend multiple options for my recipes.

However, this time I have a clear favorite – and I’ve got my reasons for it! 😀

What makes a risotto creamy isn’t cream. It’s starch. And starch comes in two parts: amylose and amylopectin. You want a rice rich in amylopectin, with short, chubby grains that release their creamy magic slowly as they bump and hug each other in the pot.

That’s why I think Carnaroli is king.

Unlike Arborio rice (which tends to overcook) or the lovely-but-rare Vialone Nano, Carnaroli has a perfect balance of starch, holds its shape beautifully, and produces that coveted al dente bite while staying sumptuously creamy. It’s forgiving, versatile, and, thanks to a slightly higher amylose content, resists becoming mush.

Let’s be clear, I’m not saying that you can’t prefer other types of rice. Arborio and Vialone Nano are two very common choices in Italian households. However, I think you should definitely try with Carnaroli first.

Just one warning: the word Carnaroli on a package doesn’t always mean it’s the real thing. Some brands use generic “Carnaroli group” rice like Karnak or Carnise. So if you can, seek out certified or specialty producers.

How to Make Risotto Milanese (Step-by-Step)

Let’s make it simple.

Start by soaking your saffron threads in a small bowl of warm water. Do this before anything else. The longer they sit, the better.

In a medium saucepan, heat extra-virgin olive oil and soften your chopped onion over low heat. Take your time, it’s not a race. In the meantime, bring your stock to a boil in a small pot.

Now, add your rice. Spread it across the pan and toast it for a couple minutes. Raise your hand over the pot: when you start to feel heat radiating, it’s ready.

Pour in the dry white wine. Let it bubble and reduce. The sizzle is part of the show.

Start adding your hot stock, one ladleful at a time. Stir constantly with a wooden spoon. Let the broth absorb before the next round. Keep heat at medium: not too high, not too low.

While that’s going, get your bone marrow ready: quickly sear it in a hot pan for about a minute, cube it, and set it aside.

Around the midway point, add the marrow to the risotto. Stir gently to combine.

Just before the final addition of stock, pour in your saffron mixture. Look at that golden hue… chef’s kiss.

Once the rice is al dente and your broth is gone, turn off the heat. Add the cold butter and Parmigiano. Cover with a lid. Wait 5 minutes. Be patient.

Remove lid, stir, and now – shake the pan! This is mantecatura. Forward and backward. Like a wave. Smooth, glossy, silky.

Expert Tips for Making Risotto Milanese

With the instructions above, you can make a 5-star risotto with zero effort – but with these tricks, you’ll have your guests begging you to reveal your secrets!

Use cold butter, not room temp. The thermal shock helps emulsify everything better.
Don’t skip the rest time before stirring: that’s when the magic settles.
If your risotto looks dry, add half a ladle of hot broth at the end.
Avoid high heat: risotto is a patient dish.
Want to be fancy? Serve it in a warm dish, not straight from the pot.
Don’t overstir, but don’t ignore it either. Think of it like a needy cat – just enough attention.

Conclusion

Risotto alla milanese isn’t just food. It’s Milan’s edible legacy. Creamy, golden, impossibly elegant… and now, totally within your reach. All you need is the right rice, a little technique, and maybe a good Barolo to go with it.

Try this recipe. Let your kitchen smell like saffron and stock. Shake that pan like a pro. And when your risotto waves back at you from the pot? You’ll know: you nailed it.

Let me know how it turned out!