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Risotto alla Milanese
Risotto alla Milanese
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Authentic Milanese risotto straight from the heart of Italy - a must-try classic!
Ingredients:
  • 1.75 cups uncooked Arborio rice
  • 0.5 cup unsalted butter, divided
  • 1.5 quarts beef stock
  • 3 tablespoons beef marrow
  • 1 onion, thinly sliced
  • 1 teaspoon saffron powder
  • 0.75 cup dry white wine
  • salt to taste
  • 1.5 cups grated Parmesan cheese
Instructions:
  • In a saucepan, melt half of the butter over low heat. Cook the onion and beef marrow in the butter for approximately 10 minutes until the onion is soft. Use a slotted spoon to remove the onion and marrow from the pan and set them aside. (I prefer to keep the onions in.)
  • Cook the rice in the pan over medium heat until lightly toasted, stirring constantly to prevent sticking and burning. Add one ladle of beef stock and stir until mostly absorbed. Repeat with more broth and white wine until rice is almost al dente. Mix in saffron, remaining butter, and 3/4 cup Parmesan cheese. Remove from heat, cover, and let sit for 4-5 minutes.
  • Use as a flavorful base for ossibuchi or enjoy it on its own, generously sprinkled with as much additional Parmesan cheese as you desire.

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