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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:

Read Reviews (18)

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

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

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.)
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.
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

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

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

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

Reviewed on oct. 13, 2008 by MKENYON

I have never made risotto from scratch before, but this recipe was extremely easy to follow... MORE

Reviewed on apr. 15, 2003 by MAVILU

This is very good!!!,the bone marrow makes the difference. Thanks!!. MORE

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

Reviewed on jun. 12, 2009 by naples34102

An acceptable risotto but it didn't "wow" me - I would have preferred this with more texture... MORE

Reviewed on apr. 26, 2007 by carnegie

This turned out very delicious! I used one quart of chicken broth, no marrow, and didn't add... MORE

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

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

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