Italian recipes
  1. Home
  2. Recipe types
  3. Pasta & rice main dishes
  4. Milanese Risotto
Pasta & rice main dishes

Milanese Risotto

⏱ 20 min🍳 15 min👤 4 pp★★★★☆

In Milan province ‘Risotto alla Milanese’ is a real institution. It’s impossible to have avoided ever tasting it and, above all, inconceivable not to know how to prepare it. Here we present the original recipe, which includes the addition of bone marrow, which you should have if you are also making ‘Ossibuchi alla Milanese’, and a little fat from some roast meat, which is optional. The real Milanese eat it with a spoon. The ‘Brianza’ and the ‘milanes arios’ douse the rice with red wine before adding the broth, so to make up for the absence of roast meat fat, which will not be available except on special occasions, because their roast meat is often cooked with wine. This use has spread as the ‘Milanese style’. It’s also important to form a ‘wave’ - that is, where all the grains of rice are smoothly connected together. And this is the basis for making other recipes: ‘salted’ risotto; baked rice ‘pie’ with roast pigeons, ‘filoni’, sweetbreads and dried mushrooms - cooked separately - and truffles; and risotto croquettes, breaded and fried in butter. For some of these preparations we recommend combining the risotto with one or two whole eggs.

Ingredients

Nutritional values 520 kcal / serving
Protein
12g
Carbohydrates
68g
Fat
18g
Fiber
1g

* approximate values per serving

Information
20 minutes Total time
15 minutes Active time
Serves 4 persons
★★★★☆ Hard

Preparation

Place the bone marrow, butter, any juices or gravy from a roast, and thinly sliced onion in a saucepan; let them cook gently over a low heat until they take on a golden colour. Add the rice and stir it well so it absorbs the seasoning. At this point, deglaze with white wine and turn up the heat. Keep stirring with a wooden spoon, then start to add the boiling stock – real stock, not from a stock cube - over the rice, one ladle at a time. As the stock evaporates and is absorbed, continue to cook it over a high flame, adding more ladles of stock until cooked, being careful that the rice remains ‘al dente’. When it is two-thirds cooked, add the saffron. Please note that if using saffron threads, you add it two-thirds of the way through to give it a chance to melt, but if it is in powder form it is better to add it at the end of cooking so as not to lose its fragrance. Finally add a knob of butter and Parmesan. Stir well and serve.

Tips
Tradition has it that the basis of this dish involves the fat from roast meat. However, if you don’t like roasts, or want to keep the recipe light, you can omit it, perhaps adding some ‘body’ to your risotto with red wine instead. Another idea: try adding fresh mushrooms to this risotto, or perhaps enhance its flavour with a nice sprinkling of nutmeg - some people even add an egg.
Trivia
The origins of the Milanese Risotto are controversial. What we do know for certain is that rice arrived in our country in the thirteenth century with the Moors. But it was a long journey before we arrive at Milanese Risotto. Nothing is written about this delicious risotto until the eighteenth century. However, legend has it that it was born in the Renaissance at the wedding of a master glassmaker particularly attached to the colour of yellow. The wedding was on September 8, 1574, and friends of the groom, playing a trick based on this passion for yellow, made him yellow rice for his wedding banquet. From the joke was born a real and genuine culinary landmark, both of Lombard gastronomy and beyond.

Step by step

Ingredients
Ingredients
**Click on the photos to access full step by step!

Additional information

Milanese Risotto with Veal Osso Buco

A variant of the classic Milanese risotto is the one that includes veal osso buco, which enriches the dish with an intense flavor and a succulent texture. To prepare this version, start by browning the osso buco in a pan with butter and chopped onion until they are well golden. Then, you can proceed as in the traditional recipe, adding vialone rice and white wine, deglazing and stirring carefully. The slowly cooked meat will combine with the rice, creating a rich and enveloping dish. This preparation is ideal for a special dinner, where the Milanese risotto with osso buco becomes a main course rich in flavor and tradition.

Lombard Version of Milanese Risotto

Milanese risotto is a typical preparation from Lombardy, particularly from Milan. This regional version is characterized by the use of saffron, which gives the rice a golden color and an unmistakable aroma. The traditional recipe calls for the use of marrow and butter for a rich flavor, while the broth must be strictly homemade to enhance the taste of the risotto. Cooking is done slowly, constantly stirring to achieve a creamy consistency. Served with a sprinkle of grated Grana Padano, Milanese risotto represents a true tribute to Lombard cuisine, bringing the authentic flavors of tradition to the table.

Light Milanese Risotto without Butter

For those who wish to enjoy Milanese risotto in a lighter version, it can be prepared without butter, replacing it with a drizzle of extra virgin olive oil. This light variant maintains the flavor of the dish, thanks to the use of fresh, quality ingredients. To prepare it, start by sautéing the onion in oil, then add the rice and deglaze with white wine. Cooking continues with vegetable broth, stirring frequently to achieve the desired creaminess. Even without butter, light Milanese risotto is an excellent choice for those looking for a tasty but lighter dish, perfect for those following a balanced diet.

Benefits of Vialone Rice in Milanese Risotto

Vialone rice is the main ingredient in Milanese risotto and offers numerous nutritional benefits. This type of rice is rich in complex carbohydrates, which provide long-term energy, and it is easily digestible, making it suitable even for those with gastrointestinal issues. Additionally, vialone rice contains B vitamins, essential for energy metabolism. In terms of calories, a serving of Milanese risotto is around 300-400 calories, depending on the amount of butter and cheese used. Thanks to the presence of saffron, the dish also offers antioxidants, contributing to overall well-being.

Can Milanese Risotto be Frozen?

Many wonder if it is possible to freeze Milanese risotto. The answer is yes, but there are some important considerations to keep in mind. Before freezing it, it is advisable to let the risotto cool completely and store it in airtight containers. It is better to freeze the risotto without adding Grana Padano, which can alter the texture once thawed. When you decide to consume it, simply thaw it in the refrigerator and reheat it slowly, adding a bit of broth to restore creaminess. However, it is important to note that the quality of the risotto may not be the same as when it is fresh, so it is preferable to enjoy it freshly prepared.