Risotto Alla Milanese (From Pasta & Other Things) – a delicious recipe with arborio rice, butter, chicken broth, beef marrow, onion, saffron powder. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside.
2
Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of chicken stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the Marsala wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese.
3
Turn off the heat, cover and let sit for 4 or 5 minutes.
4
Top with grated Parmesan cheese and serve.
756
kcal
Calories
38
g
Fat
68
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 3/4 cups arborio rice uncooked, 1/2 cup unsalted butter divided, 1 1/2 quarts chicken broth or beef broth, 3 tablespoons beef marrow, and more.
Yes, Risotto Alla Milanese (From Pasta & Other Things) falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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