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Risotto Alla MilaneseThere are several versions of Milanese rice, some being made with chicken broth, others with white wine or Marsala. The classic flavouring of saffron, however, is always included. The rice can be served as a course on its own, and is also the traditional accompaniment to Osso Buco.


serves totaltime preptime cookingtime
6 persons 40 minutes 20 minutes 20 minutes


{tab Ingredients}

  • 450 grams Short Grain Rice
  • 1 Marrow Bone
  • 1 small Onion
  • 75 grams Butter, unsalted
  • 150 ml Dry White Wine
  • 1.2 litres Beef Stock
  • ½ teaspoon Saffron, powdered
  • 75 grams Parmesan Cheese

{tab Instructions}

  1. Ask the butcher to chop bone into several pieces, so that the marrow can be easily extracted with a skewer, it should yield about 50 grams.
  2. Peel and finely chop the onion.
  3. Melt half the butter in a large pan, add the marrow and onion and fry over moderate heat until transparent.
  4. Pour the wine over the onion and boil briskly until reduced by half.
  5. Add the rice and sauté, stirring continuously, until it begins to change colour.
  6. Stir the boiling stock, a cupful at a time, into the rice, until completely absorbed.
  7. Blend in all the stock and finally stir in the saffron.
  8. The rice should be tender after 15 - 20 minutes.
  9. If necessary, add a little hot water to prevent the rice drying out.
  10. Stir the remaining butter and grated Parmesan cheese into the rice and serve at once.


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