Risotto alla MilaneseTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: A few minutes
Cooking time: 16-18 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:94.5 kcal
Proteins:2.7 g
Fats:4.3 g
Carbohydrate:10.9 g
Fibers:0.2 g
Sugar:1.1 g
Cholesterol:11.5 mg
Sodium:110.8 mg
Calcium:5.1 mg
Energy:379 kcal
Proteins:10.9 g
Fats:17.3 g
Carbohydrate:43.7 g
Fibers:0.7 g
Sugar:4.6 g
Cholesterol:46.2 mg
Sodium:444.4 mg
Calcium:20.5 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
700
g
rice (vialone nano or barnaroli)
1500
ml
chicken stock
1
small onion, finely chopped
150
g
grated grana padano
100
g
butter
2
x
2
ml
saffron
50
g
beef marrow
METHOD
- In a saucepan, fry the onions in a little butter and the marrow that has been pressed through a sieve;
- when everything is lightly colored, add the rice and continue cooking until the grains are translucent;
- add half of the hot stock; let boil gently, stirring from time to time with a wooden spoon;
- after 10 minutes of cooking, add the saffron diluted in a little stock;
- a few minutes before the end of the cooking time, add the butter and cheese, mixing well to obtain a smooth mixture; serve immediately.
CHEF'S NOTES
Milan is the capital of saffron-colored rice - risotto alla Milanese - that is traditionally served with ossobuco as well as in buffets.
This is the authentic recipe as codified by the Italian Cooks Association in Venice in May 1963.
To be traditional, the recipe must not contain bacon, oil or white wine.
