Risotto Milanese

Risotto Milanese

By
From
Encyclopedia of Food and Cookery
Serves
4

The rice in this dish should be cooked to a melting creaminess with a little ‘bite’ still left in each grain.

Ingredients

Quantity Ingredient
125g butter
1 small onion, finely chopped
30g beef marrow, sliced, (optional)
440g italian risotto rice or short-grain rice
125ml dry white wine
1-1.25 litres chicken stock, hot
1/4 teaspoon saffron powder or threads, dissolved in 1 tablespoon hot water
50g parmesan, grated

Method

  1. Melt 60 g of the butter in a heavy saucepan and fry onion gently until soft. Add beef marrow, if using.
  2. Stir in rice until it is well coated with butter. Pour in wine and cook over medium heat until wine has nearly evaporated. Stir in 250 ml hot stock. Simmer, stirring occasionally, for 10 minutes and gradually add about 500 ml more stock.
  3. Continue to simmer, stirring, for a further 5–10 minutes, gradually adding remaining stock, by which time the rice should have absorbed all the liquid. Do not let rice dry out.
  4. Stir in dissolved saffron and add remaining butter and parmesan cheese.
  5. Serve immediately as an accompaniment to osso buco Milanese or on its own with extra butter and grated parmesan cheese.
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