Risotto alla Milanese con Ossobuco/Funghi (Lombardy Golden Saffron Risotto) – Authentic Italy Recipe

Ingredients for Risotto alla Milanese con Ossobuco/Funghi (Lombardy Golden Saffron Risotto) (4 Servings)

• 1.25 lbs (or 2.5 cups) Carnaroli or Arborio rice, prepped into bite-sized pieces
• 1.5 cups sautéed porcini/cremini mushrooms, washed and trimmed
• 1 cup aged Parmigiano-Reggiano
• 1 medium onion and 3 cloves garlic, finely minced with pure saffron threads
• 1.5 tbsp traditional Italy seasoning (dry white wine, shallots, butter)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and pure saffron threads until golden.
2. Add dry white wine, shallots, butter along with Carnaroli or Arborio rice and sautéed porcini/cremini mushrooms, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with aged Parmigiano-Reggiano.