Italy Risotto alla Milanese (Rice with Veal and Saffron)
Risotto alla Milanese is a classic dish from Lombardy flavored with veal and saffron. Risotto is always made with short-grain arborio rice and must be stirred constantly to achieve the requisite creamy consistency. Although risotto is often served as a main dish, this preparation is traditionally a side served with osso bucco, veal shank simmered in a wine and vegetable sauce. Recipe Servings: Serves 6
Prep Time
5 minutes
Cook Time
1 hour 35 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1/2 cup (120 g) unsalted butter
- 1 onion, minced
- 1 oz (28 g) veal marrow
- 1/2 cup (120 ml) dry white wine
- 3 cups (570 g) arborio rice
- 7 cups (1.7 l) rich veal stock
- salt to taste
- Pinch saffron threads, powdered
- 3 Tbsp (45 ml) warm water
- 1 cup (100 g) Parmesan
Directions
- Bring veal stock to a simmer. Keep hot.
- Soak saffron in water.
- Melt 1/4 cup (60 g) butter in a heavy pan.
- Sauté onion and marrow until onion is translucent.
- Add rice and stir until rice is thoroughly coated with butter.
- Add wine and simmer until nearly evaporated.
- Add 1/2 cup (120 ml) of simmering stock and cook, stirring continually.
- As liquid evaporates, add additional stock, always 1/2 cup (120 ml) at a time. All stock may not be needed.
- When rice is just tender, add saffron water, butter, and cheese, and combine thoroughly.
- Serve immediately with additional Parmesan.
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