*Recipe* Risotto Milanese
Prep time
Cook time
Total time
Risotto seems mysterious to make, but it's really about the right rice and patience. You'll seemingly cook and stir the rice forever and it will still be slightly crunchy, then, poof, all of a sudden it seems as though the pan is overflowing with rice as it puffs up and absorbs the water in the last few minutes.
Recipe type: Risotto, Rice, Saffron, Cheese
Cuisine: Italian, Mediterannean
Serves: 4 servings
  • 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
  1. Bring the stock up to heat. Add the saffron and allow to simmer 10-15 minutes to absorb the saffron flavor.
  2. Over medium high heat, add the butter, olive oil and onions to a skillet. Cook the onions until they are translucent.
  3. Add the rice to the skillet and toast while constantly stirring.
  4. Add the wine and reduce by half, allowing it to begin absorbing into the rice.
  5. 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.
  6. Stir in the marrow and allow to cook for a minute or two.
  7. 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).
  8. Stir in the cheese and allow to melt. Serve immediately.
Recipe by The Foodie Whisperer at https://www.thefoodiewhisperer.com/2016/04/28/recipe-risotto-milanese/