Risotto is a staple Italian rice dish which is cooked in broth to a creamy consistency. The broth may be obtained from meat, fish or vegetables. There are many varieties of risotto which are prepared using various additional ingredients and broths. This is the basic recipe to prepare Risotto alla Milanese using Arborio rice.
- Uncooked Arborio rice 1 ¾ cup
- Unsalted butter, divided ½ cup
- Vegetable / Chicken stock 1.7 litre
- Lamb’s bone marrow 3 tablespoons
- Onion, thinly sliced 1
- Saffron powder 1 teaspoon
- Salt To taste
- Grated parmesan cheese, divided 1 ½ cups
- Put a medium saucepan over low heat with ¼ cup of butter in it.
- Add onions and lamb’s bone marrow when the butter melts.
- Stir and cook for 10 minutes or until onions are translucent. Remove onion mixture from saucepan using a slotted spoon and let the melted butter stay in there.
- Set onion mixture aside for a while. Increase the heat to medium.
- Add rice into the same pan over medium heat; sauté for 5 to 7 minutes while stirring constantly so that the it doesn’t stick to the bottom and burn.
- Stir in one ladle of stock and cook while stirring constantly until the stock is well absorbed. Add in another ladle and repeat the process until all of stock is added into rice and rice is cooked al-dente.
- Stir in saffron, remaining ¼ cup of butter and ¾ cup of grated parmesan cheese.
- Stir in sautéed onion also if like to otherwise you may use sautéed onions in any other dish.
- Turn off the heat and cover the saucepan. Let risotto sit for 4 to 5 minutes.
- Stir to mix once again; taste and adjust the seasoning if required.
- Ladle into serving plates and garnish with remaining grated parmesan cheese. Serve immediately.
Preparation Time: 45 minutes