# Truffle Risotto Milanese

## Description
An elevated version of the classic Milanese saffron risotto, enriched with black truffle and finished with 24-month aged Parmigiano-Reggiano. This luxurious Northern Italian dish originated in Milan during the Renaissance and represents the pinnacle of Italian comfort food, combining the golden hues of saffron with the earthy decadence of fresh truffle.

## Quick Facts
- Calories: 580 per serving
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: easy
- Cuisine: Italian
- Health Score: 6.5/10

## Nutrition Per Serving
- Calories: 580
- Protein: 18g
- Carbohydrates: 62g
- Fat: 28g
- Fiber: 3g
- Sugar: 4g
- Sodium: 820mg

## Dietary Information
This recipe is: Gluten-Free, Nut-Free

## Ingredients (4 servings)
- 1.5 cups Arborio rice (or Carnaroli rice)
- 2 ounces beef bone marrow (optional, traditional ingredient)
- 0.5 teaspoon saffron threads (soaked in 2 tablespoons warm water)
- 5 cups gluten-free beef stock (kept warm)
- 0.75 cup dry white wine (preferably Italian)
- 1 medium shallot (finely chopped)
- 4 tablespoons unsalted butter (divided)
- 1 cup Parmigiano-Reggiano (freshly grated, 24-month aged)
- 1 ounce fresh black truffle (shaved thin)
- 2 teaspoons truffle oil (high quality)
- 1 teaspoon sea salt (to taste)
- 0.25 teaspoon white pepper (freshly ground)

## Instructions
1. Heat the beef stock in a saucepan and keep it warm over low heat. Soak saffron threads in 2 tablespoons of warm water and set aside.
2. In a heavy-bottomed pan, melt 2 tablespoons of butter with the bone marrow (if using) over medium heat. Add the chopped shallot and sauté until translucent and fragrant.
3. Add the Arborio rice and toast it, stirring constantly with a wooden spoon until the edges become translucent but the center remains white.
4. Pour in the white wine and stir continuously until it's almost completely absorbed by the rice.
5. Begin adding the warm stock one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. Continue this process, maintaining a gentle simmer.
6. After about 15 minutes, add the saffron water to the risotto, stirring to distribute the golden color evenly throughout.
7. When the rice is al dente and creamy (after about 18-20 minutes total), remove from heat. Add the remaining butter and Parmigiano-Reggiano, stirring vigorously to create the mantecatura (creamy finish).
8. Season with salt and white pepper. Divide among warmed plates, drizzle with truffle oil, and top generously with shaved black truffle. Serve immediately.

## Allergen Information
Contains: dairy

## Tags
luxury, truffle, risotto, saffron, milanese, gluten-free, italian, gourmet, special-occasion

## Source
Recipe by: CalorieGram AI

## Machine-Readable Data

### Recipe Metadata
```json
{
  "id": "17e0e7b2-b29a-4fff-951c-d7d15b40be28",
  "youtube_id": null,
  "title": "Truffle Risotto Milanese",
  "cuisine_type": "Italian",
  "meal_type": [
    "dinner"
  ],
  "difficulty_level": "easy",
  "servings": 4,
  "prep_time_minutes": 10,
  "cook_time_minutes": 25,
  "total_time_minutes": 35,
  "health_score": 6.5,
  "created_at": "2025-06-24T07:02:19.000Z",
  "updated_at": "2025-06-24T07:02:19.000Z"
}
```

### Ingredients Data
```json
{
  "servings": 4,
  "ingredients": [
    {
      "name": "Arborio rice",
      "amount": 1.5,
      "unit": "cups",
      "notes": "or Carnaroli rice"
    },
    {
      "name": "beef bone marrow",
      "amount": 2,
      "unit": "ounces",
      "notes": "optional, traditional ingredient"
    },
    {
      "name": "saffron threads",
      "amount": 0.5,
      "unit": "teaspoon",
      "notes": "soaked in 2 tablespoons warm water"
    },
    {
      "name": "gluten-free beef stock",
      "amount": 5,
      "unit": "cups",
      "notes": "kept warm"
    },
    {
      "name": "dry white wine",
      "amount": 0.75,
      "unit": "cup",
      "notes": "preferably Italian"
    },
    {
      "name": "shallot",
      "amount": 1,
      "unit": "medium",
      "notes": "finely chopped"
    },
    {
      "name": "unsalted butter",
      "amount": 4,
      "unit": "tablespoons",
      "notes": "divided"
    },
    {
      "name": "Parmigiano-Reggiano",
      "amount": 1,
      "unit": "cup",
      "notes": "freshly grated, 24-month aged"
    },
    {
      "name": "fresh black truffle",
      "amount": 1,
      "unit": "ounce",
      "notes": "shaved thin"
    },
    {
      "name": "truffle oil",
      "amount": 2,
      "unit": "teaspoons",
      "notes": "high quality"
    },
    {
      "name": "sea salt",
      "amount": 1,
      "unit": "teaspoon",
      "notes": "to taste"
    },
    {
      "name": "white pepper",
      "amount": 0.25,
      "unit": "teaspoon",
      "notes": "freshly ground"
    }
  ]
}
```

### Nutrition Data (per serving)
```json
{
  "calories": 580,
  "macros": {
    "protein_g": 18,
    "carbs_g": 62,
    "fat_g": 28,
    "fiber_g": 3,
    "sugar_g": 4,
    "sodium_mg": 820
  },
  "dietary_tags": {
    "vegan": false,
    "vegetarian": false,
    "gluten_free": true,
    "dairy_free": false,
    "nut_free": true
  }
}
```

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