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Risotto alla Milanese
Risotto alla Milanese is a traditional Italian recipe for a classic risotto (from the city of Milan) for a classic dish of rice and marrow cooked slowly in wine and chicken stock that's typically served as an accompaniment to ossobucco. The full recipe is presented here and I hope you enjoy this classic Italian version of: Risotto alla Milanese.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Italy Recipes
This is a classic Risotto dish from Milan. Traditionally, most risottos are served as a course on their own. This dish, however, is traditionally served as an accompaniment to that most classic of Italian veal dishes,
Ossobucco.
Ingredients:
45g butter
1 small onion, peeled and chopped
30g beef marrow, extracted from marrowbones (optional)
350g risotto rice
300ml white wine
1.2l hot chicken stock
1/2 tsp
saffron threads
butter
freshly-grated Parmesan cheese
Method:
Melt the butter in a pan, add the onions and fry gently for about 10 minutes, or until soft and coloured golden brown. Chop the beef marrow and stir into the pan then add the rice. Stir the rice to coat in the butter then continue cooking, stirring constantly until the rice turns translucent.
Stir in the wine and cook over low heat until the liquid has almost all been absorbed. Now add about 300ml of the hot stock and continue cooking, stirring frequently, until it has almost all been absorbed. Add 300ml more stock and continue cooking until this has been absorbed. Continue cooking in this way until all the stock has been added and the rice is tender.
If the stock has all been added and the rice is still not tender use a little water instead. Towards the end of the cooking add the saffron and cook, stirring frequently, to prevent the rice from sticking.
When done, take off the heat and stir in a little butter and freshly-grated Parmesan cheese, to taste. Serve hot as an accompaniment to osso bucco
