Authentic risotto alla Milanese

    40 min

    This Italian dish is wonderful on its own or served with braised veal shanks. Risotto rice is cooked with beef stock, beef marrow, white wine, saffron and Parmesan. Serve as a starter or main course.

    51 people made this

    Serves: 4 

    • 400g uncooked Arborio (risotto) rice
    • 115g unsalted butter, divided
    • 1.5 litres beef stock
    • 3 tablespoons beef marrow
    • 1 onion, thinly sliced
    • 1 teaspoon saffron
    • 175ml dry white wine
    • salt to taste
    • 120g grated Parmesan cheese

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    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 beef stock and keep stirring until it is mostly absorbed, ladling and stirring in more of the stock as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter and 1/2 of the Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
    3. Serve with as much of the remaining Parmesan cheese sprinkled over as you like.


    If your local supermarket doesn't stock beef marrow, you can buy it from your local butchers. You may need to pre-order it.

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    Reviews in English (36)


    Very nice however I found it to be a bit heavy on the palate with the Parmesan. Would make again just with less Parmesan.  -  12 Jul 2012


    I want to try this recipie, however, I do not know where to find beef marrow. Any suggestions?  -  22 Sep 2004  (Review from Allrecipes US | Canada)


    I've used this recipe so many times that it has become my signature "wow" side dish, especially when making Osso Buco. Saffron can sometimes be hard to find, but don't worry. This recipe still turns out great without it (the same can still be said when you omit the marrow). And keep in mind that you can swap out the Parmesan for another cheese to mix it up a little. For example, Gorgonzola works great. If using a different cheese, rely on taste as opposesd to the given measurements as stronger cheeses will require less and vice versa.  -  14 Jul 2008  (Review from Allrecipes US | Canada)