Risotto alla Milanese30 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!” - by Manuela
Original recipe yields 4 servings
- 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.)
- 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.
- Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.
Amount Per Serving (4 total)
- 834 cal
- 35.4 g
- 90.3 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"I want to try this recipie, however, I do not know where to find beef marrow. Any suggestions?..." See more"
"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 turns ..." See moreout great without it (the same can still be said when you omit the marrow). And keep in mind that you can swap out the Parmesan for another cheese to mix it up a little. For example, Gorgonzola works great. If using a different cheese, rely on taste as opposesd to the given measurements as stronger cheeses will require less and vice versa."
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