Our resident chef and friend Marilee has shared her Risotto alla Milanese Recipe with us and our mouths are already salivating. We all know that Italians love their pasta but risotto dishes are also very popular with an infinite amount of recipes and variations.
This is perhaps one of the most traditional one which is a popular rice dish of Milan.

Risotto alla Milanese Ingredients

1 finely chopped small onion (or green onion)
1-2 oz bone marrow
1-2 oz butter
2 packets of saffron
Dry white wine
2 beef bouillon cubes
1 lb rice (16oz) (not instant)
Grated parmesan

Risotto alla Milanese Preparation

First place bouillon meat cubes in boiling water and keep them simmering until you have a broth. If you make your own beef broth, this is truly Italian style so use a homemade beef broth in lieu of the cubes if possible.

In a large saucepan, melt half of the butter. Add onion and marrow and brown all of these ingredients together. Add rice and stir until moisture is absorbed. Add boiling stock to cover the mixture, one ladle at a time. The key to a great risotto is to stir constantly, adding stock as necessary to keep your risotto moist. Dissolve the saffron in 1/4 glass wine and set aside. When your rice is al dente, add the saffron and the remaining chunk of butter. Taste for salt and pepper.

Take off flame and mix in Parmesan.

Serves 4. Enjoy