Risotto Alla Milanese Cooking Recipe

Risotto Alia Milanese Cooking Recipe

As for all the best-known Italian recipes, the recipe for risotto alia Milanese has been protected by a municipal designation (Denominazioni Comunali: De.Co.) of the city of Milan since 2007.

Serves 6

Preparation time: 30 minutes
Cooking time: 14-18 minutes


  • 1 yellow onion
  • 1 oz. (30 g) beef marrow
  • ⅔ stick (2 ⅔ oz./75 g) butter
  • 2 ⅔ cups (1 lb. 4 oz./550 g) risotto rice
    (such as arborio)
  • 10 cups (2.5 liters) hot beef stock
  • 1 pinch (2 g) saffron threads or powder
  • ⅓ cup (2 oz./60 g) grated Grana Padano cheese
  • Salt

Risotto Alia Milanese Cooking Recipe 1

Cooking Method

  • Peel and chop the onion finely.
  • Chop the beef marrow.
  • Melt 3 ½ tablespoons (1 ¾ oz./50 g) of the butter and the beef marrow in a heavy-bottom pan.
  • Add the onion and let it brown over low heat.
  • Add the rice and stir so that all the grains absorb the flavor of the other ingredients evenly, then leave to brown lightly over medium heat.
  • Increase the heat and mix in the stock (a ladle at a time) by stirring the rice with a wooden spoon, gently and frequently.
  • As the liquid is absorbed, add more stock until the rice is cooked: 14 to 18 minutes, depending on the rice used.
  • The cooking time is calculated from the moment the mixture returns to a boil after the first ladle of stock is added.
  • The rice should be al dente.
  • If you are using powdered saffron, add it at the end of the cooking time to preserve its fragrance.
  • If using saffron threads, mix them in a little stock and add two thirds of the way through the cooking process.
  • Once the cooking is complete, turn off the heat, add the rest of the butter, and stir with a wooden spoon until it has melted.
  • Add the Grana Padano and stir again gently to prevent the grains of rice breaking.
  • Add salt if necessary.
  • The risotto should be slightly liquid, all’onda (i.e. wet), with the grains well separated but forming a creamy, homogenous whole.
  • For best results, never cook more than 7 to 8 servings of risotto at a time.
  • Serve the risotto on warmed plates.
  • Provide guests with spoons and extra grated Grana Padano.

Suggested food/wine match

  • Ca’del Bosco, Curtefranca Rosso—Terre di Franciacorta DOC

Chef’s note

The risotto should be served as soon as it is ready. It should be the guests who wait for the risotto, never the other way round!

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