Risotto alla Milanese

Preparation info

  • Serves


    • Difficulty


Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

This risotto is the accompaniment for Ossobuco in Bianco. Risotto alla Milanese calls for the addition of a generous amount of saffron and beef marrow. Just before the Ossobuco is served, add a ladleful of its juices to the risotto.


  • 1 litre (1.¾ pints) Chicken Stock
  • sea salt and freshly ground black pepper


Heat the Chicken Stock and check for seasoning.

Melt 75 g (3 oz) of the butter and all the oil in a large, heavy-bottomed saucepan and gently fry the onion until soft, about 15-20 minutes. Add the rice and, off the heat, stir until the rice becomes totally coated; this takes only a minute. Return to the heat, add 2 or so ladlefuls of hot stock, or just enough to cover the rice, and simm