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Risotto Alla Milanese's picture
  Butter 2 Tablespoon
  Onion 1 , chopped
  Beef marrow 1⁄2 Cup (8 tbs)
  Rice 1 Cup (16 tbs)
  White wine 6 Ounce
  Chicken stock 2 Cup (32 tbs)
  Saffron 1 Pinch
  Butter 1 Tablespoon
  Parmesan cheese 2 Tablespoon, grated

Heat the butter in a large pot, and cook the onion slowly along with the beef marrow if available, for 5 minutes.
Add the rice, and stir for about 3 minutes, until all the fat is absorbed and the rice is still light and translucent.
Add the wine and stir until it is absorbed, then bring the stock to a boil and stir in 1 cup slowly.
Continue to add the hot stock in small quantities, letting the rice soak in the last addition before adding more.
When the rice reaches a creamy consistency, stir in the saffron.
After about 25 minutes the rice should be done.
Continue to stir until the last minute so that it doesn't stick to the pan, then add the butter and cheese and let stand for several minutes before serving with a passing dish of grated cheese.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1485 Calories from Fat 452

% Daily Value*

Total Fat 51 g79.1%

Saturated Fat 30 g149.9%

Trans Fat 0 g

Cholesterol 131.6 mg43.9%

Sodium 1196.2 mg49.8%

Total Carbohydrates 183 g61.2%

Dietary Fiber 4.8 g19%

Sugars 15.5 g

Protein 38 g76.2%

Vitamin A 25.3% Vitamin C 19.4%

Calcium 48% Iron 19.8%

*Based on a 2000 Calorie diet

Risotto Alla Milanese Recipe