Greg
Greg's risotto alla milanese
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This is a traditional accompaniment to ossobuco. It's surprisingly filling; the quantities below should be sufficient for 3 people.

Ingredients

quantity       ingredient       step
80 g       onion       1
40 g       butter       1
600 ml       stock, beef or chicken       2
0.25 g       saffron       2
150 g       short grain rice       3
4 g       salt       3
30 g       parmesan cheese       4

Preparation

  1. Finely chop the onion and sauté in butter until translucent. Do not brown.

  2. Meanwhile, bring the broth to the boil, reserve about 50 ml and put in the saffron.

  3. When the onion is translucent, add rice and mix well until the rice absorbs some of the butter. Add salt and enough of the broth, including the saffron strands, to just cover the rice. Bring to the boil and reduce. Continue to add the broth, a little at a time, until it is mainly absorbed and the rice is just a little moist. It shouldn't get as dry as cooked rice for Asian cuisines.

  4. Shortly before serving, mix in the Parmesan cheese. Traditional recipes want more cheese on top, but I find that too much.

Alternative

As the result of a clerical error on 4 July 2015, I rewrote this page with a new recipe. It's surprisingly similar, but maybe worth comparing. The big difference was the amount of saffron: last time I used 0.5 g, this time 0.25 g. My impression is that 0.25 g is enough, so I've altered the recipe above.

Ingredients

quantity       ingredient       step
80 g       onion       1
15 g       butter       1
10 g       veal marrow       1
160 g       short-grained rice (Arborio)       2
750 ml       beef broth       2
0.25 g       saffron       3
30 g       Parmesan cheese       4
15 g       butter       4

Preparation

  1. Finely chop the onion and fry with the marrow in 15 g of butter until it becomes transparent.
  2. Add the rice and mix well. Add broth bit by bit, letting it be absorbed before adding more.
  3. Meanwhile soak the saffron in a few tablespoons of hot broth. When about half the broth has been added, add the saffron and continue to add the broth a little at a time.
  4. When all the broth has been absorbed, remove from the heat and add the remaining butter and the Parmesan cheese. Cover and let settle for a few minutes before serving.


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