Risotto alla Milanese

I learnt to cook this classic dish when I worked for renowned chef Gualtiero Marchesi – who garnishes his version with edible gold leaf – but this is my own version. This is the traditional accompaniment to Ossibuchi (see picture);that’s why it contains bone marrow. However, butchers will generally sell just the bone marrow already removed from the bones if you aren’t making ossibuchi. You can just serve this as a simple risotto course, as with all of the