Classic Milanese Risotto

Name: Classic Milanese Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 400 g/14 oz/scant 2 cups risotto rice, preferably vialone gigante or carnaroli; 40 g/1½ oz raw beef bone marrow, chopped (optional); 400 g/14 oz/scant 2 cups risotto rice, preferably vialone gigante or carnaroli; 400 g/14 oz/scant 2 cups risotto rice, preferably vialone gigante or carnaroli; ½ white or brown onion, very finely chopped; 100 g/3½ oz unsalted butter; ½ white or brown onion, very finely chopped; 60 g/2¼ oz Grana Padano cheese, freshly grated, plus extra to serve; 1.5 l/52 fl oz/6 cups strong veal, beef and/or chicken stock, hot; 1.5 l/52 fl oz/6 cups strong veal, beef and/or chicken stock, hot; 1.5 l/52 fl oz/6 cups strong veal, beef and/or chicken stock, hot; ⅛ tsp saffron powder

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
45 min

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

Traditionally, bone marrow is used in this recipe, but you can leave it out if you prefer, adding an extra 40g/1½oz of butter instead. As the dish is from Lombardy, the cheese used is Grana Padano, not Parmigiano Reggiano; and saffron powder is more often used throughout Italy than the strands.

Ingredients

½ white or brown onion, very finely chopped
100 g/3½ oz unsalted butter</

Europe
Italy
Milan
Starter
Gluten-free
Lombardy

Method

Put the onion in a bowl, cover with cold water and leave to soak for 10 minutes (this will soften the flavour of the onion and make it sweeter, but this stage is optional). Drain the onion and squeeze it dry in a clean tea towel.

Heat half the butter in a deep, heavy-based pan over a low heat. Add the onion and beef marrow, if using, and fry gently for 10 minutes until the onion is soft