For this Risotto Milanese recipe, it is important to use Italian rice; Arborio is probably the most well known, but Carnaroli or Vialone Nano are good too. This is a very simple recipe but it does need a lot of stirring, particularly towards the end of the cooking time as the rice absorbs the liquids. This can be served as a main dish, but also makes a great accompaniment to Ossobuco. If you have a paella dish, that’s the best way of cooking this dish, if not, a large heavy bottomed frying pan will work just fine.
There are many variations of this recipe, but this is a very simple version. If you can find veal stock, that would be best but beef or chicken stock works well too. Most people spoil this recipe by adding the cheese too early. I prefer to add the cheese right within the last few minutes of cooking.
- 4 tablespoons butter
- ½ teaspoon of powdered saffron
- 1 onion, finely chopped
- 2 table spoons veal bone marrow
- 12 oz Italian rice
- ½ cup dry white wine
- 2 pints of boiling stock (do not use bouillon cubes for the stock – the better the stock, the better the final taste)
- ½ cup Parmesan or Parmeggiano Reggiano (freshly grated, not ready)
- Salt and pepper
- First, bring the stock to a boil in a large saucepan,. Next, melt ½ the butter in the frying pan and add the saffron.
- Fry for about 1 minute then add the chopped onion and bone marrow and cook gently for another 10 minutes.
- Stir the rice in to the pan and cook for a couple of minutes, coating with the butter. Add the wine and a dash of salt. Cook gently on a low simmer until the liquid has been absorbed.
- Add a ladleful of boiling stock and cook until absorbed. Continue adding the stock and cooking .
- The rice should be firm and tender, but never mushy. Keep stirring throughout the process and make sure the rice doesn’t stick to the pan. When cooked, remove from the heat, stir in the rest of the butter and grate the cheese over .
- Mix and leave to stand, covered for a few minutes. Season to taste with salt and pepper. Serve with Ossobucu or as a main dish with gremolata, more grated cheese and a heavy Chianti Classico.