I was trying out a new oven roasted, “smoked” beef rib recipe and wanted something other than the same ol’ macaroni and cheese to accompany the dish. I realized I hadn’t made a Risotto Milanese in awhile and it felt like a great fit. To top it off, I threw a little bone marrow in, because the twisted, narrow corridors of my mind didn’t believe this creamy, savory, rich, decadent rice dish would be complete without a little melt in your mouth “bone butter” added for good measure.
This Risotto Milanese is a perfect accompaniment to any hearty meat dish. sporting a creamy texture, rich, cheesy flavor and rich aroma of Spanish saffron. Use Arborio rice for the best texture. Leave out the gratuitous, but yummy, bone marrow and you have a great stand alone vegetarian meal as well. Some people say there’s no such thing as too much saffron in this dish…I concur! It’s where the golden color comes from and it give the dish slight ocean-y overtone which would make the dish a great companion to some fuller seafood dishes as well. Enjoy and, Cheers, my friends!
- 8 cups chicken stock (made from bouillon is okay)
- 4 big pinches saffron
- 1 large onion, chopped finely
- 2 tbsp. unsalted butter
- 2 tbsp. olive oil
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 oz. raw bone marrow (optional, but recommended)
- ⅓ cup fresh grated Parmesan
- ⅓ cup fresh grated Romano
- chives or parsley to garnish
- Kosher salt and freshly ground black pepper, to taste
- Bring the stock up to heat. Add the saffron and allow to simmer 10-15 minutes to absorb the saffron flavor.
- Over medium high heat, add the butter, olive oil and onions to a skillet. Cook the onions until they are translucent.
- Add the rice to the skillet and toast while constantly stirring.
- Add the wine and reduce by half, allowing it to begin absorbing into the rice.
- Begin adding the warm stock to the rice a ladle at a time, constantly stirring the until the stock is absorbed. Continue ladling in the stock and stirring until the rice is ever so slightly al dente and surrounded by a beautiful creamy "sauce". This may take about 15-20 minutes. It may seem as though the rice gets "stuck" about ¾ of the way through and will never fully soften, but all of a sudden you should see it puff up as it absorbs the last of the moisture.
- Stir in the marrow and allow to cook for a minute or two.
- Check the consistency of the risotto. Add more stock if needed (if you run out of stock, use hot water. Also, don't worry if you don't use all of the stock - it's better to have more than not enough).
- Stir in the cheese and allow to melt. Serve immediately.