Italian Risotto Milanese Recipe



Risotto Milanese


• 1 veal or beef bone

• 1/4 cup plus 2 tablespoons butter, divided

• 1/2 cup of chopped onion

• 1 pound Italian Arborio rice

• 1 1/2 teaspoons saffron (1 gram)

• 1/2 cup dry white wine

• 8 cups beef consomme or stock

• approximately 1 cup grated Parmigiano Reggiano


1• Place marrow bone in a heavy saucepan over low heat. Cook for 20 to 30 minutes until marrow is melted.

2• Use right away or cool and refrigerate until ready to use.

3• Combine marrow and 2 tablespoons butter in a 6 quart saucepan.

4• Sweat onion in butter for 10 minutes until softened.

5• Add rice and saffron. Stir to coat rice with butter.

6• Add wine and cook to evaporate. Add 1/2 cup beef consomme. Boil rice stirring constantly until consomme reduces.

7• Continue adding stock 1/2 cup at a time, stirring almost continuously until rice is tender but still firm, about 16 minutes.

8• Rice will be suspended in liquid, not dry.

9• Remove from heat.

10• Add remaining 1/4 cup butter. Add Parmigiano Reggiano Cheese and stir. Serve right away.

Serves 6 – 8


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