Risotto alla Milanese

Name: Risotto alla Milanese
Yield: Serves 6
Cuisine: Italian
Ingredients: sea salt and freshly ground black pepper; 1 litre (1.¾ pints) Chicken Stock; 2 tablespoons olive oil; 150 g (5 oz) butter, at room temperature; 300 g (10 oz) risotto rice; 1 medium red onion, peeled and very finely chopped; 1 teaspoon saffron threads, soaked in a little stock; 75 ml (2.½ fl oz) extra dry white vermouth; 175 g (6 oz) Parmesan, freshly grated

Preparation info

Serves
6

Difficulty
Easy

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.

Ingredients

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

Method

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

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Pasta & Risotto

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