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Perfect Saffron Risotto Milanese Recipe with Roasted Bone Marrow

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A luxurious and comforting saffron risotto Milanese crowned with rich roasted bone marrow, delivering a creamy texture and earthy warmth perfect for special occasions or cozy dinners.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g)
  • 4 large beef marrow bones (about 8–10 oz or 225–280 g total)
  • ½ teaspoon saffron threads
  • 5 cups chicken broth (1.2 liters)
  • ½ cup dry white wine (120 ml)
  • 3 tablespoons unsalted butter (45 g), divided
  • 2 small shallots, finely minced
  • ¾ cup grated Parmesan cheese (about 75 g)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Rub marrow bones lightly with olive oil and a pinch of salt. Arrange cut-side up on a roasting pan.
  2. Roast the marrow bones for 20-25 minutes until marrow is soft and slightly golden but not melting away completely.
  3. Warm chicken broth in a saucepan on low heat, keeping it at a gentle simmer.
  4. In a large heavy-bottomed pan, melt 1 tablespoon butter over medium heat. Add minced shallots and cook until translucent, about 3 minutes.
  5. Add Arborio rice to the shallots, stirring to coat each grain with butter. Toast rice for 2-3 minutes until edges turn translucent but center stays opaque.
  6. Pour in dry white wine and stir continuously until mostly evaporated, about 2 minutes.
  7. Add a ladle of warm broth to the rice. Stir gently and wait until liquid is mostly absorbed before adding another ladle. Repeat for 18-20 minutes until rice is creamy with slight bite.
  8. About halfway through cooking, stir in saffron threads to infuse color and aroma.
  9. Once rice is cooked, remove pan from heat. Stir in remaining 2 tablespoons butter and grated Parmesan cheese. Season with salt and pepper to taste.
  10. Carefully scoop out roasted bone marrow from bones using a small spoon. Fold marrow gently into risotto for a luscious finish.
  11. Serve immediately while creamy and warm.

Notes

If risotto feels too thick, add a splash more warm broth to loosen. Stir gently to release rice starch for creaminess. Avoid overcooking marrow to prevent drying. Saffron can be soaked in warm broth before adding to boost color and flavor. For vegetarian version, substitute bone marrow with sautéed mushrooms and use vegetable broth. Turmeric can replace saffron for color but not flavor.

Nutrition

Keywords: saffron risotto, risotto Milanese, roasted bone marrow, Italian recipe, creamy risotto, easy risotto recipe, special occasion dish

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