Risotto Milanese with Orange and Bone Marrow

Risotto alla Milanese with Orange and Bone Marrow

Learn how to make the iconic golden risotto alla Milanese with this quick and easy risotto recipe - supplied by Cesare Battisti, chef of Ratanà in Milan - which unites Milanese tradition with the scent of oranges.

04 March, 2021
Average: 4.2 (5 votes)

Cuisine

serves for

4

ingredients

Carnaroli Rice
250 g Riserva San Massimo
Meat Stock
600g
Onion
Half
Bone Marrow
8 Slices
Butter
60g
Cheese
90g
Saffron
20 Threads (or half a teaspoon of powdered saffron)
Extra virgin olive oil
2 tbsp
Orange Zest
1/2
Orange Juice
100g

Watch chef Cesare Battisti making his signature risotto below:

Step 01

In a saucepan, combine the extra virgin olive oil and half an uncut onion until soft. Then remove the onion.

Step 02

Add the rice and four slices of bone marrow. Toast until the rice becomes translucent.

Step 03

Start cooking the sieved meat broth. Add the saffron and cook for 14 minutes.

Step 04

At the last minute of cooking, add the orange juice. Turn off the heat and stir in the cheese and butter.

 

Step 05

Decorate with the other four slices of seared marrow, saffron pistils and the grated orange zest.

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