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{{#seo:
|title=Risotto alla Milanese, Italian recipe
|titlemode=replace
|keywords=#risottoallamilanese #butter #rice #stock #parmesancheese #saffronstrands #onion #beef #boiledorsimmered #marrowbone #bones
|hashtagrev=032020
|description=Risotto is a rich and creamy, traditional Italian rice dish
}}
[[Risotto]] is a rich and creamy, traditional Italian [[Rice|rice]] dish. It is one of the most common ways of cooking rice in Italy.

Its origins are in North Italy, specifically Eastern Piedmont, Western Lombardy, and the Veneto, where [[Rice|rice]] paddies are abundant. It is one of the pillars of Milanese cuisine, of which [[Risotto alla Milanese|risotto alla Milanese]] is near the top!
{{recipesummary
|TotalCalories = 2018
|PortionCalories = 504
|DatePublished=24th October 2012
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 40 minutes
|PrepTime = 10 minutes
|CookTime = 30 minutes
|Image = [[Image:Risotto alla Milanese recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Like the liver tip''

4/5 

Good idea, I have a job getting marrow bones - the dogs get them first!

 [[User:TheJudge|The Judge]] 
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</table>

{{RecipeIngredients
| 1.5 [[Litres|litres]] (50 fl oz) good [[Beef stock|beef stock]]
| 20 g (3/4 oz) [[Beef|beef]] [[Bone marrow|bone marrow]] - see your butcher for this!
| 80g (3 oz) [[Butter|butter]]
| 1 small [[Onion|onion]], peeled and chopped
| 350 g (12 oz) [[Risotto rice|risotto rice]]
| ½ teaspoon [[Saffron strands|saffron strands]]
| 80 g (3 oz) freshly [[Grated|grated]] [[Parmesan cheese]]
| [[Sea Salt|sea salt]]
}}
===Method===

{{RecipeMethod
| In one pan, bring the [[Stock|stock]] to the [[Boil|boil]] and then turn out the heat
| Heat 50 g (2 oz) of the [[Butter|butter]] and the [[Beef|beef]] [[Marrow|marrow]] in another pan and add the [[Onion|onion]]. Sauté the onion for 5 minutes but don't [[Brown|brown]] it
| Add the [[Rice|rice]] to the [[Onions|onions]] and stir well to ensure all of the [[Grains|grains]] are coated in [[Butter|butter]]
|'''Now the therapeutic part!'''
| Add the [[Stock|stock]], 1 ladle full at a time, not adding the next ladle until the previous has been absorbed by the [[Rice|rice]]
| Stir very frequently to prevent it sticking to the bottom of the pan
| Adding the stock will probably take about 18 minutes
| When you are adding the very last ladle of [[Stock|stock]], also add the [[Saffron strands|saffron strands]]
| Season with [[Salt|salt]], add the [[Parmesan cheese]] and the remaining [[Butter|butter]] and serve.
}}
<gallery widths=250px heights=250px perrow=5>
Image:Risotto alla Milanese half-way.jpg|About half way through
Image:Risotto alla Milanese coating the rice.jpg|Coat the rice
Image:Risotto alla Milanese onions.jpg|Sauté the onions
</gallery>
===Serving suggestions===
Traditionally this would be served with [[Ossobuco alla Milanese]]
===Chef's note===
Struggling for time while making this at short notice I could not get [[marrowbone]] from our local supermarket, "all the [[bones]] are removed before we get the meat!", so I substituted a big handful of [[chicken liver]], chopped to almost a mush. It was a very good substitute!
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Historic recipes]]
[[Category:Main courses]]
[[Category:Italian recipes]]
[[Category:Rice recipes]]
[[Category:Vegetable recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/risottoallamilanese|#risottoallamilanese]] [[Special:Search/butter|#butter]] [[Special:Search/rice|#rice]] [[Special:Search/stock|#stock]] [[Special:Search/parmesancheese|#parmesancheese]] [[Special:Search/saffronstrands|#saffronstrands]] [[Special:Search/onion|#onion]] [[Special:Search/beef|#beef]] [[Special:Search/boiledorsimmered|#boiledorsimmered]] [[Special:Search/marrowbone|#marrowbone]] [[Special:Search/bones|#bones]]
</code>

Risotto alla Milanese - Revision history

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