It’s been a long time since I decided to make a post about risotto and all the tricks I’ve learned to make it perfectly ( risotto alla milanese in this case but the tricks will work for every kind of risotto).

Then life happened, never took a pic of my risotto because it must be eaten quickly, at its best…

But I did it few days ago, took a quick pic with my cellphone and decided it was time to write it, no matter if I had a glamourus picture or not, I bet you don’t care about that if I let you serve the best risotto you’ve ever eaten at home, with no fuss and great results.

As usual, even if Mr. Google deeply dislikes it, I don’t want to write chapters over chapters of personal stories or random rants which include specific keywords and phrases, so long I have to put a button ” jump to the recipe”.

This is pretty bad for my position into Google ranking but you can give some help sharing this post if you try the recipe and find it good! 🙂

DISCLAIMER: I’ve called this risotto alla milanese because that’s how many identify saffron risotto but the original risotto alla milanese has also marrow bone inside.