Risotto Alla Milanese

Name: Risotto Alla Milanese
Yield: Serves 6
Cuisine: Italy
Ingredients: salt and pepper; 1 cup/125 g coarsely grated Parmesan; 2 cups/350 g arborio rice; ½ cup/125 ml dry white wine; large pinch of saffron threads; 1 cup/250 g butter; 6 cups/1.5 L veal stock (more if needed); ¼ cup/60 g coarsely chopped beef marrow; 1 small onion, finely chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

The color and flavor of saffron is essential to this dish. Risottos traditionally contain absorbent Italian short-grain rice.

Ingredients

6 cups/1.5 L veal stock (more if needed)
1 small onion, finely chopped

Europe
Italy
Main course
Gluten-free
Mediterranean

Method

Bring the stock to a boil, then reduce the heat and simmer. In a shallow saucepan, sauté the onion and marrow in 3 tbsp/45 ml of the butter until the onion is soft. Add the rice