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|title=Risotto alla Milanese, Italian recipe
|title=Risotto alla Milanese, Italian recipe  
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|keywords=Risotto alla Milanese recipe Italian recipes from The cook's Wiki
|keywords=#risottoallamilanese #butter #rice #stock #parmesancheese #saffronstrands #onion #beef #boiledorsimmered #marrowbone #bones
|description=Risotto is a rich and creamy, traditional Italian rice dish.
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|description=Risotto is a rich and creamy, traditional Italian rice dish
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<!-- /seo -->[[Risotto]] is a rich and creamy, traditional Italian [[Rice|rice]] dish. It is one of the most common ways of cooking rice in Italy.
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<div class="right_imgs" style="float: right; width: 320px;">
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
{{recipesummary
|Servings = Serves 4
|TotalCalories = 2018
|PortionCalories = 504
|DatePublished=24th October 2012
|Author=Chef
|Servings = Serves 4
  |Difficulty = 2
  |Difficulty = 2
  |TotalTime = 40 minutes
  |TotalTime = 40 minutes
  |PrepTime = 10 minutes
  |PrepTime = 10 minutes
  |CookTime = 30 minutes
  |CookTime = 30 minutes
  |Image = [[Image:Risotto alla Milanese recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Risotto alla Milanese recipe.jpg|thumb|middle|none|alt=Electus]]
 
}}
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[[Image:Risotto alla Milanese half-way.jpg|thumb|300px|right|About half way through]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Risotto alla Milanese coating the rice.jpg|thumb|300px|right|Coat the rice]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:Risotto alla Milanese onions.jpg|thumb|300px|right|Sauté the onions]]
 
</div>
<span class="review">
[[Risotto]] is a rich and creamy, traditional Italian [[Rice|rice]] dish. It is one of the most common ways of cooking rice in Italy.
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Like the liver tip</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span>
 
<span class="reviewDesc">Good idea, I have a job getting marrow bones - the dogs get them first!</span>
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span>
</tr></td>
</table>


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!
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients
| 1.5 [[Litres|litres]] (50 fl oz) good [[Beef stock|beef stock]]
| 1.5 [[Litres|litres]] (50 fl oz) good [[Beef stock|beef stock]]
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| 80 g (3 oz) freshly [[Grated|grated]] [[Parmesan cheese]]
| 80 g (3 oz) freshly [[Grated|grated]] [[Parmesan cheese]]
| [[Sea Salt|sea salt]]
| [[Sea Salt|sea salt]]
}}
}}
===Method===
===Method===
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| Season with [[Salt|salt]], add the [[Parmesan cheese]] and the remaining [[Butter|butter]] and serve.
| 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===
===Serving suggestions===
Traditionally this would be served with [[Ossobuco alla Milanese]]
Traditionally this would be served with [[Ossobuco alla Milanese]]
===Chef's note===
===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!
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!
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[[Category:Accompaniments]]
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[[Category:Vegetable recipes]]
[[Category:Vegetable recipes]]
[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]
<!-- footer hashtags --><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]]
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Latest revision as of 10:19, 9 December 2022

Risotto is a rich and creamy, traditional Italian 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 paddies are abundant. It is one of the pillars of Milanese cuisine, of which risotto alla Milanese is near the top!

Risotto alla Milanese
Electus
Servings:Serves 4
Calories per serving:504
Ready in:40 minutes
Prep. time:10 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:24th October 2012

Best recipe review

Like the liver tip

4/5

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

The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. In one pan, bring the stock to the boil and then turn out the heat
  2. Heat 50 g (2 oz) of the butter and the beef marrow in another pan and add the onion. Sauté the onion for 5 minutes but don't brown it
  3. Add the rice to the onions and stir well to ensure all of the grains are coated in butter
  4. Now the therapeutic part!
  5. Add the stock, 1 ladle full at a time, not adding the next ladle until the previous has been absorbed by the rice
  6. Stir very frequently to prevent it sticking to the bottom of the pan
  7. Adding the stock will probably take about 18 minutes
  8. When you are adding the very last ladle of stock, also add the saffron strands
  9. Season with salt, add the Parmesan cheese and the remaining butter and serve.
  • About half way through

    About half way through

  • Coat the rice

    Coat the rice

  • Sauté the onions

    Sauté the onions

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!

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#risottoallamilanese #butter #rice #stock #parmesancheese #saffronstrands #onion #beef #boiledorsimmered #marrowbone #bones

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