Il Risotto Alla Milanese

Risotto à La Milanaise

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This famous dish is known throughout the world, and it is perhaps the best known of all Italian risottos, although there are many others.


  • 1 lb. of rice (preferably Italian rice)
  • 1 or 2 onions
  • 4 ozs. of butter
  • 6 ozs. of grated cheese
  • 2 ozs. of beef marrow
  • 3 or 4 tablespoons of white wine
  • pints of good beef or chicken stock, saffron, salt and pepper.


Put 2 ozs. of butter and the beef marrow in a deep frying pan, and when hot add the chopped onion and cook till it begins to brown. Then add the rice, stir well, cook for 15 minutes, add the boiling stock, the white wine, a good pinch of saffron, salt and pepper, and mix all well. Simmer gently for 20 to 30 minutes, stirring occasionally, and just before serving sprinkle with the grated cheese and 2 ozs. of melted butter.