Ingredients
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300 grams Vialone Nano Rice
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2 sachets Saffron
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1 White onions
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100 grams Butter
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80 grams Grana Padano cheesegrated
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4 Tablespoon Ox marrowOptional
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Olive oil
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Beef brothor vegetable broth
Directions
The recipe of risotto alla milanese according to tradition, a first course among the most representative ones of the Lombardy cuisine. A yellow risotto, prepared according to the Milanese recipe and having its origins in the far 1500’s. This typical dish of the Lombardy cuisine, in the original recipe also include the use of crumbled ox marrow.
Steps
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1
Done
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Grate the onion and brown it in extra virgin olive oil and a knob of butter. If you like, at this point you can add the ox marrow. |
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2
Done
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Brown the marrow and then add the rice. Otherwise the addition of the marrow can be skipped. Then add the rice and toast it, stirring often to prevent it from burning. |
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3
Done
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Stir a couple of ladles of boiling meat stock (or vegetable stock) into the rice and add saffron, stir well in order to dissolve saffron in the stock. |
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4
Done
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Continue cooking the rice, stirring often to help the rice release its starch. It is the starch that will make the risotto alla Milanese even creamier. |
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5
Done
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When the risotto alla Milanese is cooked, remove it from the heat, add another ladle of broth, butter and grated Grana Padano cheese and stir the risotto, stirring constantly to melt the cheese. Add salt if necessary. |
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6
Done
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Allow the traditional Milanese risotto to rest for a couple of minutes before serving. |
