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Risotto alla Milanese

Risotto alla Milanese

Cost $12, save $18

Source: Recommended by CookPal

  • 20 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Main

    • 1 ¾ cups uncooked Arborio rice
    • 🧈 ½ cup unsalted butter, divided
    • 1 ½ quarts beef stock
    • 3 tablespoons beef marrow
    • 🧅 1 onion, thinly sliced
    • 1 teaspoon saffron powder
    • 🍷 ¾ cup dry white wine
    • 🧂 Salt to taste
    • 🧀 1 ½ cups grated Parmesan cheese

STEPS

1

Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside.

2

Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed. Continue ladling and stirring in more broth as well as the white wine in the same manner, until the rice is almost al dente.

3

Stir in the saffron, remaining butter, and ¾ cup of Parmesan cheese. Turn off the heat, cover, and let sit for 4 or 5 minutes.

4

Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.

NUTRIENTS

Per 1 serving

🔥

834

Calories

  • 28
    Protein
  • 90
    Carbs
  • 35
    Fats

💡 Use high-quality Parmesan cheese for maximum flavor.Keep stirring the rice continuously during cooking to ensure even cooking and prevent sticking.Serve alongside ossibuchi for a traditional Milanese pairing.