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Skillet on the stove filled with risotto alla Milanese, a pile of cheese, and a wooden spoon.
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5 / 2 votes

Risotto Alla Milanese

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.
Prep Time1 hour
Total Time1 hour
Course: Sides
Cuisine: Italian
Servings: 6 servings
Calories: 429

Ingredients

  • 7 cups homemade beef stock or canned low-sodium beef broth
  • 1/2 teaspoon saffron threads (3 to 4)
  • 3 tablespoons extra-virgin olive oil
  • 1 cup minced onion
  • 2 tablespoons minced shallots
  • 2 cups Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 1/2 teaspoon salt, or as needed
  • 2 ounces beef marrow, cut into 1/4-inch pieces (see How to Cook Marrow Note above; optional)
  • 2 tablespoons unsalted butter, cut into bits
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Freshly ground black or white pepper, to taste
US - Metric

Instructions

  • In a small heatproof bowl, pour 1/2 cup hot stock over the saffron and let it stand until the strands soften.
  • Meanwhile, in a heavy, wide 3- to 4-quart casserole or pot, heat the olive oil over medium heat. Cook the onions and shallots together until golden, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.
  • Pour in the wine and stir well until evaporated. Add 1/2 cup of the remaining hot stock and 1/2 teaspoon of the salt. Cook, stirring constantly, until all the stock has been absorbed. Stir in the beef marrow, if using. Continue to add hot stock in small batches—just enough to completely moisten the rice—and cook until each successive batch has been absorbed. About 10 minutes after the first addition of stock, stir in the saffron mixture. Stir constantly and adjust the level of heat so the rice is simmering very gently until the rice mixture is creamy but al dente. This will take 16 to 20 minutes from the time the wine was added.
  • Remove the casserole from the heat. Beat in the butter until completely melted and then beat in the cheese. Adjust the seasoning with salt, if necessary, and pepper. Serve immediately, ladled into warm shallow bowls.

Nutrition

Serving: 1portion | Calories: 429kcal | Carbohydrates: 57g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1373mg | Fiber: 2g | Sugar: 2g