Risotto alla Milanese

Risotto alla Milanese

Risotto. Grana Cheese. Saffron.

Let’s call this a very special holy trinity.

Edouard de Pomain, a French docotor of the Pasteur Institute said of Risotto alla Milanese “The national dish of Lombardy” and claimed each grain of the rice “gilded” with gold.

This is a beef risotto, typically made with Grana cheese, rather than Parmesan, the dish will typically have beef marrow as well. If you so desire, mushrooms would also work quite well.

  • 5 cups beef consomme or broth
  • 1 oz beef marrow, chopped (optional)
  • 3 Tablespoons butter
  • 1 medium yellow onion, sliced
  • 12 oz Arborio rice
  • 1/2 cup dry white wine (pinot grigio or orvieto will work nicley)
  • 1/2 teaspoon saffron threads
  • 6 Tablespoons Grana Padano cheese (Parmigiano Reggiano will work, but you will end up with a saltier dish)
  • Italian Parsley, for garnish

In a medium sauce pan, heat the beef consomme to a simmer.

In a large skillet, melt the marrow with the butter. When the butter is completely liquid, add the onions, and saute until just browned (about 10-12 minutes).

Add the rice to the skillet, and pour in the wine, allowing it to evaporate while you stir it into the rice. Using a ladle, pour 1/2 cup of the consomme into the rice, stirring and allowing the liquid to evaporate. Continue this process until you have one ladle of broth left. By this time your risotto should be creamy and al dente.

As you pour in the last ladle of broth, add the saffron. Cook and stir, again allowing the liquid to evaporate as best as possible. At the very end, add the cheese and stir in thoroughly.

Place in a bowl, and serve (eating with a spoon in the traditional Milanese style)

Serves 4-6


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