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 (Serves 6)
- 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.
The risotto is often used as a "bed" for Cotoletta alla Milanese (Milanese escalope), Ossobuco (veal shank) or juicy roasts.
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