As my city’s custom has it, traditional Italian risotto. I’m sending you this fantastic recipe straight from Milan!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ¾ cups uncooked Arborio rice
- ½ cup unsalted butter, divided
- 1 ½ quarts beef stock
- 3 tablespoons beef marrow
- 1 onion, thinly sliced
- 1 teaspoon saffron powder
- ¾ cup dry white wine
- salt to taste
- 1 ½ cups grated Parmesan cheese
Instructions
- Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)
- Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
- Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.
Nutrition Facts
| Calories | 834 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 22 g |
| Sodium | 711 mg |
| Sugars | 6 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t use risotto, used long grain. Didn’t use beef stock, used seafood stock. Didn’t use white wine, used red instead. Totally kills me when people do not follow the recipe then criticize it or low rate it, when they didn’t make the recipe at all. Bone marrow is a critical part of the recipe. If you didn’t use it, you didn’t make this recipe, you made something else entirely.
Rich and savory! I made this in the InstaPot. I adjusted the beef stock to 1 quart. Sautéed onions in butter and added rice. Added all liquids, marrow, and 3/4 cup parm and pressure cooked on high for 5 mins. Kept on warm while adding remaining butter, parm, and saffron. SO good!
I made this minus bone marrow, sub chicken stock for beef stock…and added sautéed mushrooms and shrimp at the end with the butter and saffron…turned out amazing! it was my first time making risotto and it was a good recipe…wish i knew ahead of time that i’d be stirring for about an hour straight. 😉
The temptation was to suck the marrow with some crusty bread rather than holding it for the risotto. Glad I held it. Used up the last of my arborio and half my saffron, but was worthy. Oishi!
A lot of work but family loved it. Now i know why i order risotto in restaurants!
This recipe is very similar to the way my Aunt Erika in Switzerland showed me how to make risotto. You do not need beef marrow. Another way is to use Gorgonzola instead of saffron & Parmesan.
I left out marrow and also used chicken stock (my main dish was chicken). I didn’t use all the stock (and I didn’t even have enough to begin with), but I was worried that the rice would have been overcooked, so I stopped pouring it in before the container was empty. I also let the saffron sit in a tiny bit of wine to draw out the flavor and color. It was a beautiful yellow, delicious dish.
Out of this world!
A classic over here!! Thank you for the recipe.
Great recipe for this
Great with short ribs – use shallots in place of onions
Did everything as written besides the beef marrow because I did not have any. I also halved the saffron because I am not a huge fan of the spice. It was delicious! Thanks!
Great recipe. I made it w/o the marrow and added garlic. I served it with beefsteak milanesa and it was perfect.
I did not use the beef marrow and it still was awesome. Worth the effort for “real” risotto as this was my first attempt to make it. I did not take the onions out after sauteing them.
Good risotto. I carmelized the onions, rather than just cooking til soft. Highly recommend doing this! Also, I did not use the beef marrow and it was still very flavorful.
This is a very rich dish. My husband makes it whenever he wants to “fancy” up the meal. Not difficult to make and goes with anything. Chicken, fish, beef. An excellent side dish that will impress your friends.
Very good! Son ate every last bit of it!
Add some white wine when you add the rice to give it an especially great flavor! (I learned this while living in Florence, Italy.)
Delicious! I tried it a second time changing it a bit so I could serve it with salmon. I substituted the beef stock for fish stock that I made by boiling fish bones and shrimp heads. I also added some garlic at the begining and a bit of coconut milk at the end with the parmesan cheese. This is a good basic recipe that is easy to adapt to all flavors.
Bravo! Finally an AUTHENTIC recipe that made my risotto taste like the one I had at a neighborhood restaurant in Ticino! I’ve seen so many recipes that missed the mark, suggesting all the liquid at once, covering the pan, or using olive oil instead of butter, etc. This one is the real thing!
Authentic and delicious! It is excellent both with and without the marrow, which adds a bit of a different flavour, but is definitely not a show stopper. Another reviewer suggested experimenting with different cheeses, so this time I am using an extra sharp Vermont cheddar.