search in

Risotto alla Milanese

Risotto alla Milanese
© Shutterstock
Home Food & Drinks Recipes Cooking Risotto alla Milanese

Risotto alla Milanese

Risotto

The Italian classic from Lombardy is creamy and aromatic

The risotto alla Milanese is mentioned in some cookbooks of the 19th century and was presumably already well-known earlier. Among the first recipes to be handed down, it is worth mentioning those of Felice Luraschi in 'Il nuovo cuoco milanese' (1829) and those of Pellegrino Artusi ('La scienza in cucina', 1895). In the Milanese tradition, risotto is always "all'onda" (meaning "with wave"), which means very creamy.

Ingredients (6 servings)
600 Riso Vialone (or Arborio) rice
100 butter
80 parmesan cheese, grated
100 bone marrow of beef
25 l meat stock
30 g onions
2 sachet(s) saffron
1/2 glasses dry white wine
salt as needed
  • Melt the bone marrow and skim off any impurities. Fry the finely chopped onions in a sauté pan with a little butter and the bone marrow.
  • Add the rice and let it cook a little in the butter, stirring well all the time. Deglaze with the white wine and then add a little stock. Let the rice simmer and keep adding more stock, stirring frequently.
  • Dissolve the saffron in a little stock and add to the risotto at about half the cooking time. When the rice is cooked (al dente), stir in the remaining butter and the parmesan, add salt if necessary. Let rest for a few minutes before serving.

Tip:

The risotto is often used as a "bed" for Cotoletta alla Milanese (Milanese escalope), Ossobuco (veal shank) or juicy roasts. 

Find out more
Beetroot Risotto
Risotto
Beetroot Risotto
For this dish we cook the beetroot from the root to the leaf. Taleggio, the spicy,...
Porcini Mushroom Risotto Recipe by Willi Klinger
Risotto
Porcini Mushroom Risotto
A mushroom risotto is a wonderful autumn dish – and fresh porcini transform it into a truly...
By Willi Klinger
Risotto al Prosecco
Risotto
Risotto al Prosecco
Risotto is an incredibly popular Italian dish. Spruce it up with a shot of Prosecco.
Risotto Genovese
Risotto
Risotto Genovese
As basil sprouts again in gardens, food blogger Julian Kutos blends pesto genovese with risotto.
By Julian Kutos

The best

The Best White Wines from Italy – Vintage 2017 The Best Sweet Wines from Austria – Vintage 2006 The Best Red Wines from Italy – Vintage 2010 The Best White Wines from Italy – Vintage 2011 The Best Sweet Wines from Germany – Vintage 2012
Syrah: the best wines of the vintage 2016 from Spain Grauburgunder: the best wines from Burgenland in Austria Top wines from Germany from 2014 in the price range €€€ Top wines from France from 2006 in the price range €€€€€ Chenin Blanc: the best wines of the vintage 2017 from France
Child friendly – restaurants in Zürich Parking Space – restaurants in Tyrol The best restaurants in Thuringia Parking Space – restaurants in Tallinn Credit Cards accepted – restaurants in South-Tirol
Chardonnay: the best wines of 2011 from South-Tirol Top wines from Rhineland-Palatinate from 2018 in the price range € White Wine 2021: the best wines from Piedmont, Italy White Wine 2020: the best wines from Marche, Italy White Wine 2019: the best wines from Lombardia, Italy