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Risotto alla Milanese

Name: Risotto alla Milanese
Prep time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 1/2 cups Carnaroli; 1 oz bone marrow; 1 small onion, finely diced; 1/2 cup dry white wine; 1/2 tsp saffron threads; 5 cups hot beef; 2 oz Parmigiano-Reggiano, grated; 2 tbsp cold unsalted butter (for mantecatura); salt to taste; 1/4 tsp white pepper

Risotto alla Milanese reads umami 7.0, salinity 5.6 and richness 4.9 on Palate's 0–10 flavor X-ray — a Italian main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.8 / 10
Sweet & Fruity — 3.3 / 10
Sour & Bright — 3.6 / 10
Bitter & Earthy — 1.6 / 10
Rich & Fat — 5.5 / 10
Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Umami 7.0 · Salinity 5.6 · Richness 4.9 · Allium 3.2 · Funk & Ferment 2.9 · Fruity 2.8 · Sourness 2.8 · Citrus 2.8 · Floral 2.7 · Nutty 1.9 · Sweetness 1.7 · Earthy 1.2 · Bitterness 1.1 · Smoke 1.1 · Warm Spice 0.6 · Heat 0.6

What's in it (10)

1 1/2 cups Carnaroli
1 oz bone marrow
1 small onion, finely diced
1/2 cup dry white wine
1/2 tsp saffron threads
5 cups hot beef
2 oz Parmigiano-Reggiano, grated
2 tbsp cold unsalted butter (for mantecatura)
salt to taste
1/4 tsp white pepper

Time & effort: about 40 min (30 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 163.5 kcal, 17.1 g protein, 3.9 g fat, 15.8 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

Gently sauté onion in butter (and marrow if using), toast the rice, then deglaze with white wine.
Add hot broth ladle by ladle, stirring steadily, and halfway through stir in saffron steeped in a little warm broth.
Finish off the heat by beating in cold butter and Parmigiano until the risotto flows like a wave (all'onda).

Dishes with a similar flavor shape

Classic Beef Bolognese with Tagliatelle — Italian
Wild Mushroom Risotto — Italian
Ragù Bolognese (Tagliatelle al Ragù) — Italian
Diots au Vin Blanc — French · Savoy
Tochitură Moldovenească (Moldavian Pork Stew with Mămăligă, Egg and Telemea) — Romanian

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.