Watch chef Cesare Battisti making his signature risotto below
Risotto alla Milanese with Orange and Bone Marrow
04 Mar 2021
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
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.
Method
01.
In a saucepan, combine the extra virgin olive oil and half an uncut onion until soft. Then remove the onion.
02.
Add the rice and four slices of bone marrow. Toast until the rice becomes translucent.
03.
Start cooking the sieved meat broth. Add the saffron and cook for 14 minutes.
04.
At the last minute of cooking, add the orange juice. Turn off the heat and stir in the cheese and butter.
05.
Decorate with the other four slices of seared marrow, saffron pistils and the grated orange zest.
