Risotto alla Milanese Recipe - Allrecipes.com
Risotto alla Milanese Recipe
  • READY IN 40 mins

Risotto alla Milanese

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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 More Reviews

Most Helpful Positive Review
Sep 22, 2004

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

Most Helpful Critical Review
Jun 12, 2009

An acceptable risotto but it didn't "wow" me - I would have preferred this with more texture than just the onion, and the beef/saffron flavor was a little strong and not the most ideal combinination of flavors. Hubs didn't care for it at all. The bone marrow was incovenient so I didn't use it, but I can't imagine this would have been that much better had I included it.


40 Ratings

Jul 26, 2008

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 out 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.

Jul 11, 2007

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 to get it out. Small spoons are usually the best.

May 04, 2009

Ok now, this recipe is absolutely fantastic. I followed it to the T minus the bone marrow and it turned out amazing. One change I would make is to lessen the saffron by half or to taste. 1 tsp turned out to be quite a lot and it made the dish extremely aromatic, which is not a negative, however as a side dish the flavor was a tad overwhelming. One thing I would note to new risotto makers is the cooking time and the amount of broth are completely subject to external factors. So just keep tasting it as you go and it should be perfectly dente when the husk on the rice begins to become transparent.

Feb 04, 2006

Very simple and easy side dish. I used chicken stock instead of beef as I was serving chicken. I fried the onion with some garlic as well until brown and slightly crispy. Delicious.

Apr 26, 2007

This turned out very delicious! I used one quart of chicken broth, no marrow, and didn't add the remaining quarter cup of butter at the end, and I added mushrooms with the onions. Very rich and moist!

Apr 10, 2007

My first attempted risotto, and it came out great. I didn't use beef or beef stock- I substituted chicken stock and left out meat all together. I also added a little paprika instead of saffron (didn't have any.) I've made this a couple of times, and it's good- especially with lots of parmesian cheese!


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  • Calories
  • 834 kcal
  • 42%
  • Carbohydrates
  • 90.3 g
  • 29%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 35.4 g
  • 54%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 735 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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