Risotto Milanese with Saffron
This recipe is for general information only and is not medical or nutritional advice. Healing timelines, diet restrictions and medication choices vary from patient to patient. Always follow the instructions given by your treating dentist or surgeon. Read the Medical Disclaimer.
Milan's golden rice – saffron-perfumed risotto with Parmigiano and bone marrow. The dish that built a city.
Ingredients
- 200g Carnaroli or Arborio rice
- 1 small onion, very finely diced
- 100ml dry white wine
- 900ml warm beef or chicken stock
- Large pinch of saffron threads
- 80g Parmigiano-Reggiano, grated
- 50g cold butter, cubed
- 2 tbsp bone marrow or butter for the base
Method
- 1
Steep saffron in 3 tbsp warm stock for 10 minutes.
- 2
Melt marrow (or butter) in a heavy pan. Sweat onion until completely soft.
- 3
Add rice and toast 2 minutes, stirring. Add wine and stir until absorbed.
- 4
Add stock one ladle at a time, stirring continuously and waiting for each addition to be absorbed.
- 5
At the 16-minute mark, add saffron with its liquid.
- 6
When rice is al dente (about 18 minutes), remove from heat. Stir in cold butter and Parmigiano.
- 7
Rest 1 minute, then serve in warm bowls – it should flow like lava.
Phase 3: Weeks 2–6 (Building back)
What you can eat now
By week two you can begin rebuilding your diet more normally. Introduce tender proteins, soft pasta and rice, and cooked vegetables. Still avoid anything crunchy, chewy, or sticky.
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