Risotto alla milanese Perfetto: Segreti e Trucchi della Tradizione!

Discover the secrets and tricks for preparing an authentic and delicious Risotto alla Milanese, the famous dish of the Lombard tradition. Learn step by step how to obtain a perfect result and amaze your guests with a first course that contains all the flavor and history of Milanese cuisine. 🍳 PREPARATION 🍳 00:00 - To prepare an authentic Milanese risotto, let's start with saffron, the main ingredient of this recipe. Pour the saffron pistils into the hot meat broth and let it rest for an hour so that they release their aroma and color into the broth. Set aside the flavored broth and proceed with the preparation. 00:27 - Finely slice the onion, making horizontal and vertical cuts to get cubes. In a large, low saucepan, melt the clarified butter and add the chopped onion, making it simmer over low heat for at least 10-15 minutes. 01:17 - For this recipe, we're using carnaroli rice, ox marrow, Lodi cheese and clarified butter. When the onion is wilted, add the carnaroli rice and toast it for 2-3 minutes over low heat, stirring constantly. 01:48 - We deglaze the rice with white wine at room temperature and let it evaporate completely, stirring constantly. Once the rice is dry, add the broth flavored with saffron and, as the rice dries up, continue to add the meat broth to finish cooking. 02:34 - Meanwhile, let's extract the marrow from the bone, pushing from the narrowest part to the widest one. Let's get some marrow cubes to cream the risotto and some disks to decorate it at the end. 03:20 - When the rice is cooked and al dente, add the diced marrow and mix well. After a minute, turn off the heat and add the grated cheese and butter, stirring until it melts completely. 03:52 - We cover the risotto and let it rest for a couple of minutes. Meanwhile, plate the marrow discs in a very hot non-stick pan. Finally, we plate our delicious Milanese risotto and decorate with marrow discs. Enjoy your meal! 🍳 INGREDIENTS 🍳 Carnaroli rice 320 g Ox marrow + 4 bone discs with marrow 60 g White wine 100ml Clarified butter 80 g Meat broth 1.5 l Butter for creaming 40 g Onion 60 g Saffron pistils 0.4 g Grated Lodi cheese 60 g