Risotto Milanese
I have been in love with risotto Milanese since I had it with my husband in Milan many years ago. I have been working on the recipe for some time, and I have to admit that while reading through the Italian cookbooks, I discovered the magic of using beef stock (mine is bone marrow).
Ingredients:
Keep in mind that my quantities are always for 4/5 people, so adapt your quantities accordingly.
- 1 L beef stock
- 1 small onion finely diced
- 120 gr butter
- 60 ml dry white wine
- 400 gr Arborio rice
- powder saffron
- 80/100 gr grated Parmigiano cheese
Instructions:
Use half of the butter to saute the onions and add the rice slowly. Saute the rice and add the wine and let the alcohol evaporate.
Continue by slowly adding a ladle of the beef stock until the rice is al dente.
In the end, add the remaining butter and grated Parmigiano cheese.
Serve immediately.
The risotto doesn’t wait for you; you wait for the risotto!
Bon Appétit