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Risotto alla Milanese

SUBMITTED BY: Manuela

"Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!"
RECIPE RATING:
The reviewer gave this recipe 12 stars. This recipe average a 4.7 star rating.
Read Reviews (14)
PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 3/4 cups uncooked Arborio rice
  • 1/2 cup unsalted butter, divided
  • 1 1/2 quarts beef stock
  • 3 tablespoons beef marrow
  • 1 onion, thinly sliced
  • 1 teaspoon saffron powder
  • 3/4 cup dry white wine
  • salt to taste
  • 1 1/2 cups grated Parmesan cheese

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.

FOOTNOTES

  • Wine Tip
  • Try with an Italian red like Barbera or Barbaresco.
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REVIEWS

The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2004 by ALUAPEROOM
I want to try this recipie, however, I do not know where to find beef marrow. Any suggestions? MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2003 by MAVILU
This is very good!!!,the bone marrow makes the difference. Thanks!!. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2008 by cpiacentini
I've used this recipe so many times that it has become my signature "wow" side dish,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2007 by David Steinberg
Most local butcher/supermarket meat departments save bones for your dogs in the back or even... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2006 by Belinda Stafurik
Very simple and easy side dish. I used chicken stock instead of beef as I was serving... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2005 by FORBIN19
Very good but so strong. Extremely beefy. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2007 by kristen m
My first attempted risotto, and it came out great. I didn't use beef or beef stock- I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2005 by Word2yamutha
I thought this was o.k, but my parents loved it. I used chicken broth instead of the beef... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2005 by BLUEEDEN
We loved this recipe! Cheesy and chewy. I did have to add more beef stock to cook the rice,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2004 by SCAVENGER
fantabulous! Amazing! Yummy! MORE

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