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Recipes

RISOTTO ALLA MILANESE

Serves: 4

Time:

This classic Risotto alla Milanese recipe from our Risotto and Arancini Masterclass is a simple and tasty accompaniment to meat dishes, and can be used as a filling for arancini. Join us for a hands-on masterclass in our pasta lab to get Chef Carmelo’s tips and tricks for creating the perfect risotto alla Milanese.

 

INGREDIENTS

  • 1 tbsp vegetable oil
  • 1 small onion or eschallot — chopped
  • 350g carnaroli rice
  • 1.5 litres vegetable or beef stock
  • 250ml dry white wine
  • salt and black pepper to taste
  • 200g grated parmesan cheese
  • 1gr of saffron
  • 100g cold salted butter
  • 100g bone marrow (from leg bones) – ask butcher to split bone to make easy access to marrow

How to make

Step 1

In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes with bone marrow until fragrant.

 

Step 2

Add rice and allow it to get slightly toasted. Add white wine & allow to evaporate.

 

Step 3

Season the rice with salt (this is the right stage to put seasoning otherwise your risotto will never get any flavour).

 

Step 4

Add the saffron.

 

Step 5

Continue adding stock and cooking until the liquid is absorbed. Stir the risotto frequently.

 

Step 6

Test if the rice is cooked to the desired texture, if not, continue adding a little bit of stock, cooking and stirring until the rice is ‘al dente’.

 

Step 7

Keep the rice in the pan, and cover it with a towel and let it rest for 2 minutes.

 

Step 8

Add cold butter and if the rice looks dry, add half ladle of hot stock. Keep stirring to get a creamy texture.

 

Step 9

Add parmesan and keep stirring.

 

Step 10

Serve risotto. Enjoy!

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