Risotto Milanese (sort of)

Preparation info

  • Serves


    • Difficulty


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By Jack Monroe

Published 2019

  • About

My heaving shelf of Italian cookbooks informs me almost unanimously that in order to make an authentic risotto Milanese, you should start the stock with beef bone marrow first. That proved to be something of an insurmountable issue in a vegan recipe book, although given enough determination, some Bisto granules and some agar jelly, I’m fairly sure I could make a passable equivalent. I pondered long and hard about calling this Milanese at all, given that this version riffs on two of the most