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