Risotto Milanese without Bone Marrow

Name: Risotto Milanese without Bone Marrow
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Saffron threads (approximately) 0.1 tsp; White onions ½; White wine 0.67 cup; Butter 1 ¾ tbsp; Meat broth (boiling) to taste; Butter (cold from the fridge) 4.2 oz; Parmigiano Reggiano PDO cheese (to be grated, cold from the fridge) 2.8 oz

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648

Calories per serving

Gluten Free

Energy Kcal 648
Carbohydrates g 66.8
of which sugars g 1.4
Protein g 13.2
Fats g 36.4
of which saturated fat g 21.8
Fiber g 109.8
Cholesterol mg 0.5
Sodium mg 66.9

Difficulty: Average
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: High

PRESENTATION

Recipe by
Ristorante Boeucc

Picture yourself diving into a plate of risotto alla milanese. Really, it is like stepping into Milan, with its rich, golden hue and creamy texture. Even without bone marrow, this dish keeps its luxurious vibe. Deep in Lombardy, the locals adore this saffron risotto for its unique elegance—brought to life by those precious saffron threads.

So, what's the secret? Using Carnaroli rice. You toast it just right, and it becomes tender while soaking up that sweet, fragrant saffron. Seriously good. Chefs from historic spots like Ristorante Boeucc—who've been doing this for centuries—pass down this core of Milanese culinary tradition.

Here's the deal: this traditional Italian risotto is really really different. It’s moist and rich, with no fuss. A last-minute swirl of cold butter—known locally as mantecatura all’onda—ties everything into a velvety masterpiece. And look, some might go for the classic version with bone marrow, but this one skips it. For real, it still delivers an authentic Italian rice dish experience.

Compared to other delights like Ossobuco or Risotto giallo, this version stays vegetarian. Which is great. Yet it keeps that depth of flavor and golden look you want. The meticulous attention to detail in Milan’s food culture shines through here—whether you're infusing the saffron or finishing the rice. No surprise, whether you call it vegetarian risotto alla milanese or just risotto without bone marrow, it elevates any dinner to something special.

With that tender, creamy bite and gentle saffron aroma in every mouthful, this dish is perfect for those who love the fine nuances of Milanese cuisine. It brings a touch of elegance to your table, making each spoonful a real celebration of flavor and culture. Pretty much, it's a winner.

INGREDIENTS

648

Calories per serving

Carnaroli rice 1 ½ cup (320 g)

Saffron threads 0.1 tsp (0.25 g) - (approximately)

White onions ½

White wine 0.67 cup (150 g)

Butter 1 ¾ tbsp (25 g)

Meat broth to taste - (boiling)

for mantecatura: Butter 4.2 oz (120 g) - (cold from the fridge); Parmigiano Reggiano PDO cheese 2.8 oz (80 g) - (to be grated, cold from the fridge)

Preparation

How to prepare Risotto Milanese without Bone Marrow

To prepare risotto Milanese without bone marrow, you should have about 1 quart of classic Beef Broth ready, kept very hot. Clean and finely chop half a white onion 1. In a large pan, add 2 tablespoons of butter 2, then the chopped onion 3. Let it soften over medium heat, stirring occasionally to soften it.

Once browned, you can add the Carnaroli rice 4: the rice will absorb the butter and blend with the onion. When it is toasted and translucent 5, you can deglaze with the white wine 6. Let the alcohol evaporate for a few moments.

Pour in the very hot broth to cover and continue cooking on high heat, adding hot broth as needed 7. Gently soak the saffron threads in hot water 8, stir slightly to revive them 9.

Three-quarters of the way through cooking, add the saffron threads with the soaking water 10: wait a few moments for them to soften, then stir: they will release their fragrance and color 11. When there is one minute left until the rice is done, remove the pan from the heat, add about 1/2 cup of butter in pieces, very cold from the fridge 12, and stir.

Also add the grated Parmigiano Reggiano DOP 13, stir vigorously 14, so that the very cold butter and cheese create the thermal shock that will enhance the creaminess and shine of the risotto. Serve the risotto Milanese without bone marrow hot 15!

Storage

We recommend consuming the risotto Milanese without bone marrow as soon as it's ready.

If there are leftovers, it can be stored for one day in the fridge; with the leftover risotto, you can prepare croquettes, arancini, or sautéed rice.

Tips for a Perfect Risotto Milanese

Depending on the origin of the saffron threads, the taste will vary. You can choose Italian saffron from L'Aquila or Umbria (among the best) or blends.

Saffron threads are very precious, the indicated dose can be increased or decreased to enhance the color and taste (also depending on the type of thread used). A little saffron powder can be added to the preparation to further enhance the flavor and enliven the color.

The threads do not require soaking, they can also be added to the risotto dry, but care must be taken not to break them, so let them soften slightly and then stir.

Parmigiano Reggiano or Grana Padano? Purists use Grana Padano DOP, Parmigiano Reggiano DOP makes the risotto denser and creamier, Grana Padano will tend to become stringier.

If necessary, after adding the cold butter and grated cheese, you can adjust the creaminess of the risotto with a ladle of broth.

Butter and grated cheese should be added very cold to achieve creaminess and shine.

If a lighter and more delicate taste is preferred, the onion can be sautéed in extra virgin olive oil.

For strict adherence to tradition, marrow should be used for risotto Milanese: 60-70 g are needed for a risotto for 4 people, to be added at the beginning along with the butter and onion. In this case, for more manageable home preparation, it has not been included.

Boeucc Restaurant

Impeccable service, dishes that tell the story of Milanese and Lombard gastronomy in a refined and unique environment. Monica Brioschi and her husband Marco Fuzier, the current director of the restaurant, manage the Boeucc, a place that has seen generations of professional and attentive restaurateurs, becoming an important reference point even abroad. Marco Pasi, one of the restaurant's chefs, shows us in a few steps how to prepare an excellent risotto Milanese, just as you can enjoy it in their splendid restaurant within the elegant Palazzo Belgioioso in Milan, in the heart of the city, for 351 years.

For the translation of some texts, artificial intelligence tools may have been used.