Risotto alla Milanese

Risotto alla Milanese

31

"Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!"

Ingredients

40 m servings 834 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 834 kcal
  • 42%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 90.3g
  • 29%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 735 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
  2. Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
  3. Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.
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Reviews

31
  1. 40 Ratings

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I want to try this recipie, however, I do not know where to find beef marrow. Any suggestions?

I've used this recipe so many times that it has become my signature "wow" side dish, especially when making Osso Buco. Saffron can sometimes be hard to find, but don't worry. This recipe still ...

Most local butcher/supermarket meat departments save bones for your dogs in the back or even sell them in a package to you. These will all have marrow in them and they usually have techniques t...