The Milanese risotto is a classic of both Lombard and Italian cuisine. The true traditional recipe of the Milanese risotto, unlike the saffron risotto, is prepared with veal marrow and beef broth. Here are the tricks and tips to cook the marrow and make the risotto creamy in a quick way.
If you are looking for classic Lombard recipes, don’t forget to check out these recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 681.20 (Kcal)
- Carbohydrates 72.78 (g) of which sugars 0.25 (g)
- Proteins 19.19 (g)
- Fat 31.54 (g) of which saturated 11.41 (g)of which unsaturated 6.55 (g)
- Fibers 1.17 (g)
- Sodium 2,566.75 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people:
- 1 1/2 cups Carnaroli rice
- 1 quart Beef broth (homemade is better)
- 1/4 cup Dry white wine
- 1/3 cup Parmigiano Reggiano DOP
- 1 oz Marrow (beef or ox)
- 2 tbsp butter
- to taste Salt
Tools
- Pot 2 qt
- Pot 1 qt (for the broth)
- Spoon (or silicone spatula)
- Ladle
Procedure
The marrow is very delicate, a high flame risks burning it instead of melting it, to avoid mistakes, melt the marrow within the rice during cooking, this way you won’t have problems.
Tricks: The Milanese risotto must have an intense golden color, dissolve the saffron in the broth so that the color is absorbed during cooking.
For a better result use saffron threads, saffron in sachets is often mixed with other spices to achieve an intense yellow color.
Place a pan over medium heat, when the pan is hot, add the rice.
Stir gently (or toss it) to prevent the rice from burning. A good toasting will take just a couple of minutes, don’t go beyond that or the rice will be too toasted and won’t absorb the broth well.
Tip: To know if the rice is toasted, bring your hand close, if you feel the heat a couple of inches away, it’s ready!
After toasting the rice, deglaze with the white wine. Add it little by little and stir so that the rice absorbs it and it can evaporate.
Leave it on the heat for about 1 minute and deglaze with the first ladle of hot broth you have prepared earlier. The true recipe for Milanese risotto involves using a meat broth. You can prepare the broth at home or use a ready-made one (powdered or in a box).
Add the hot broth until all the rice is completely covered, lower the flame to medium power, and cook until it is completely absorbed.
Add the hot broth when the previously poured one has been absorbed. This way, the rice will absorb the broth, plumping up and staying crunchy.
Moreover, this way, the rice will release its starch, making the risotto creamy with a wave-like texture, just like at a restaurant.
Continue for 11-14 minutes (according to the instructions on the rice package) on low heat adding broth whenever necessary bringing the risotto to completion.
Remove from the heat and add butter and Parmesan, mixing the ingredients well (creaming). The risotto must remain liquid and not dry because during the resting phase it will thicken further.
Cover the pot with a lid or a plate and let it rest for 2 minutes.
If the risotto has dried too much, add a tablespoon of water and mix well to combine again.
Your Milanese risotto is ready!
Plating Tips:
To enhance the Milanese risotto, use a few saffron threads to decorate the dish, just a few grams will give your dish aroma and flavor.
Wine pairing for Milanese risotto:
I recommend pairing a wine that cuts the risotto’s richness, bringing a fresh note to the table. Milanese risotto pairs well with both red and white wine. For reds, I suggest a Barbera d’Asti, for whites, a Sauvignon Blanc or a wine from Oltrepò Pavese.
