This risotto alla Milanese, from Lidia Bastianich, is a classic Italian recipe made with Arborio rice, beef stock, saffron, onions, shallots, butter, white wine, and Parmesan cheese.
“I think risotto’s popularity has to do with the fact that it’s the kind of food that embraces you and holds you tight,” coos Lidia Bastianich. “It comforts the soul.”And this recipe’s no exception. Lidia remains truthful to the dish while adding her own special touch. The rule of thumb is, no matter what some newfangled techniques or cooks who like shortcuts in the kitchen may take, risotto takes time and lots of stirring. After a hard day at work, we find it therapeutic to stand facing the stove stirring a big pan of the stuff. Originally published April 18, 1998.–David Leite
How To Cook Marrow Bones
Few butchers sell beef marrow separately anymore, but it is easy to come up with your own. For about 2 ounces marrow, start with half a dozen 1- to 1 1/2-inch beef marrow bones. (Your butcher can supply them and cut them to the correct size.) Heat the stock for the risotto and warm the bones in the stock, a couple at a time, for 3 minutes. Remove the bones with a slotted spoon and let them stand just until cool enough to handle. Try to push the marrow through the bone with your finger; it should come right out. If not, use a small spoon to scoop it out. The marrow may be soft around the edges, but the center should still be firm enough to chop.
Risotto Alla Milanese
- Quick Glance
- 1 H
- 1 H
- Serves 6