A saffron-gold risotto for a slow lunch at home. This version keeps the method accessible and leaves marrow optional; choose the stock according to the flavour and dietary needs of your table.
Recipe at a glance
Serves / makes4
Prep15 minutes
Cook20–25 minutes
SkillStraightforward
Ingredients
- 320 g Carnaroli or Arborio rice
- 1 small onion, finely chopped
- 70 g butter, divided
- 100 ml dry white wine, optional
- About 1.2 litres hot stock, plus extra if needed
- 0.15–0.2 g saffron threads, or a sachet of pure saffron
- 60 g finely grated Grana Padano or Parmigiano Reggiano
- 20 g beef marrow, optional
- Salt to taste
Method
- Infuse the saffron in a small cup of warm stock. Keep the remaining stock hot.
- Soften the onion in 30 g butter over gentle heat without browning it. If using marrow, add it and let it melt. Add the rice and stir for about 2 minutes.
- Add the wine, if using, and allow it to reduce. Add hot stock a ladle at a time, stirring regularly and adding more as it is absorbed.
- Add the saffron infusion during the final part of cooking. Start tasting after 15 minutes; follow the rice's guidance and stop when the grains are cooked but still have a slight bite.
- Turn off the heat. Stir in the remaining butter and grated cheese. Rest briefly, loosen with a little stock if needed, taste for salt and serve straight away.
The technique that matters
Keep it fluid rather than stiff. The finishing stock should help the risotto settle gently on the plate; avoid reducing it into a firm mound.
Ingredient notes
Contains dairy. Stock ingredients vary. For a vegetarian adaptation, use vegetable stock, omit marrow and choose a cheese made with vegetarian rennet. Wine can be omitted.
Italy by Taste home adaptation, guided by regional references. Not kitchen-tested for this edition.
Read further
inLOMBARDIA: risotto alla milanese
Sources checked on 11 October 2026. Check current opening times, menus and transport information before travelling.