Biftecca con Riso alla Milanese
A traditional Italian family favorite combining perfectly seared steak with creamy saffron-infused risotto. Rich, aromatic, and steeped in generations of culinary heritage, this dish turns any meal into a celebration.
Equipment
- Cast Iron Skillet
- Heavy-bottomed Pan
Ingredients
For the Steak
- 4 ribeye or NY strip steaks about 8 oz each
- 3 tbsp extra virgin olive oil
- 4 fresh rosemary sprigs
- 6 cloves garlic crushed
- 1/2 cup dry white wine
- 2 tbsp butter
- Salt and freshly ground black pepper to taste
For the Saffron Rice
- 2 cups Arborio rice
- 1/2 tsp saffron threads
- 6 cups warm beef broth
- 1 large onion finely chopped
- 3 tbsp olive oil
- 1/2 cup dry white wine
- 1/2 cup Parmigiano-Reggiano freshly grated
- 3 tbsp butter
- Salt to taste
For the Gremolata (Optional)
- Zest of 2 lemons
- 3 tbsp fresh parsley chopped
- 2 cloves garlic minced
Instructions
- Steep saffron threads in 2 tablespoons warm broth for 10 minutes.
- Sauté onion in olive oil until translucent. Add rice and toast for 2-3 minutes.
- Deglaze with white wine. Add broth gradually, stirring continuously for 18-20 minutes.
- Add saffron mixture halfway through. When rice is al dente, stir in butter and cheese. Season and keep warm.
- Let steaks come to room temperature. Season with salt and pepper.
- Sear steaks in hot skillet with olive oil. Add garlic and rosemary. Flip and baste with butter and wine.
- Cook to preferred doneness. Rest steaks for 5-10 minutes.
- Serve saffron rice with steak, pan juices, and optional gremolata.
Notes
You can substitute saffron with turmeric for color, use different steak cuts, or add mushrooms and cherry tomatoes for variation. Store rice and steak separately for best reheating results.