How to make risotto alla Milanese with saffron and bone marrow: the perfect recipe
Indulge in the warmth of risotto alla Milanese with saffron and bone marrow—perfect for chilly nights. Saffron’s magical flavor and bone marrow’s richness make this dish truly special.
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Cooking tools:
- Kitchen scale
- Saucepan
- Thick-bottomed pan
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cup
- Ladle
- Stove
- Mixing bowl
- Grater
- Spoon
- Serving bowl
- Plate
- Pot
Ingredients
- Carnaroli rice: 500 grams of
- broth: 2,5 liters of
- white wine: 120 grams of
- butter: 60 grams of
- Parmigiano Reggiano cheese: 80 grams of
- bone marrow: 14 grams of
- saffron: 4 grams of
- yellow onion: 200 grams of
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