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Risotto Alla Milanese

Albert.Coreitta's picture
Wonderful recipe! Yummy
Ingredients
  Uncooked arborio rice 1 3⁄4 Cup (28 tbs)
  Unsalted butter 1⁄2 Cup (8 tbs), divided
  Beef stock 1 1⁄2 Quart
  Beef marrow 3 Tablespoon
  Onion 1 , thinly sliced
  Saffron powder 1 Teaspoon
  Dry white wine 3⁄4 Cup (12 tbs)
  Salt To Taste
  Grated parmesan cheese 1 1⁄2 Cup (24 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Smooth
Method: 
Stewed
Ingredient: 
Rice, Beef, Vegetable
Occasion: 
Christmas, Holi, Wedding
Interest: 
Holiday, Kids, Gourmet, Party
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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