"Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!" — Manuela
Watch video tips and tricks
1 3/4 cups
uncooked Arborio rice
unsalted butter, divided
1 1/2 quarts
onion, thinly sliced
dry white wine
salt to taste
1 1/2 cups
grated Parmesan cheese
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.
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.
I want to try this recipie, however, I do not know where to find beef marrow.
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.
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.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Risotto alla Milanese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 834
** Calories from Fat: 318
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
Watch how to make this delicious mushroom risotto.
Chef John's rich, creamy risotto lets the oven do some of the work. Genius!
Bacon’s the star of the show in this simple risotto recipe.