Risotto alla Milanese

Course Main course meat
Cuisine Italian
Servings 6 pax


  • 45 g Sjalot chopped
  • 1 pcs marrow pipe
  • 320 g Risotto rice Arborio, Carnaloni or Vialone
  • 1 dl Witte wijn
  • 2 l Bouillon beef and chicken, hot
  • 20 threads Saffraan
  • 40 g parmigiano reggiano or Grana Padano DOP
  • 20 g Boter cold, in cubes


  • Bring the stock to the boil and poach the marrow pipe in it. If it is soft, after about 15 minutes, squeeze out the marrow. If you happen to make an ossobucco, you can use the marrow from the veal shank.
  • Soak the saffron threads in a few spoons of warm broth.
  • Over low heat, braise the shallot, the marrow and some salt in a little butter in a low and large pan. Then stir in the rice until all rice grains are greased with the butter. Then heat until the rice is warm under the thumb.
  • Deglaze with the wine and let it quickly reduce and absorb through the rice. Add a few spoons of boiling broth and cook the risotto until al dente. Always place the spoon over the bottom of the pan to prevent sticking. Always add broth if the previous one has been absorbed by the rice.
  • The art of making a risotto is to cook a creamy dish that is just nicely cooked. The time for this is 15 to 19 minutes. Stop cooking when the risotto is just not cooked, it will continue to cook on the way from the pan on the plate to the table.
  • Add the saffron 2 minutes before the end of the cooking time. When the rice is almost al dente, turn off the heat and stir in the cheese and the ice-cold lumps of butter. These provide the creamy consistency because it melts slowly and can cover all rice grains. Too hot butter melts immediately and does not reach all rice grains.
  • Season with salt and pepper. Serve in preheated plates.
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