Preparing a good Risotto alla Milanese is really easy!

If you have tried the Risotto alla Milanese and can’t live without anymore, it’s time to make it at home.

This delicious Italian specialty is the most typical dish from Milano: an ancient recipe created in the 16th century which quickly became very popular.

It would be a perfect dish for a dinner with friends, so let’s learn how to prepare it!

First of all have a look at the ingredients to buy for 4 people.

320g di riso Arborio –> 320g of Arborio rice

1 cipolla piccola –> 1 small onion

80g di burro –> 80g of butter

50ml di vino bianco –> 50ml of white wine

1l di brodo di carne –> 1l of meat stock

20g di midollo di vitello –> 20g of veal marrow bone

1 bustina di zafferano –> 1 saffron sachet

60g di Parmigiano Reggiano 

sale –>salt

Let’s make it!

In a large saucepan melt 40g of butter and the marrow bone, then add the onion and let it cook over a very low heat.

Add the rice, increase the heat and cook it for a couple of minutes.

Then add the wine and stir until it absorbes.

Now you can start adding the stock little by little: stir until it’s almost absorbed and then add some more.

After around 10 minutes add the saffron and continue with the stock until the rice is tender.

It will take around 25-30 minutes in total.

Remove from the heat, add the butter left and the Parmigiano Reggiano and stir: the risotto should be soft and creamy.

Cover it, let it rest for a few minutes and your Risotto alla Milanese is ready to be served!

And if you are vegetarian, just avoid the marrow bone: it is one of the ingredients of the traditional recipe, but even without it you will enjoy a great risotto!

Find some more fantastic Italian recipes here.

 

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