Risotto Alla Milanese Recipe


Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
DishMain Ingredient
Interest Group


 Chopped beef marrow2 Tablespoon
 Finely chopped onion3 Tablespoon
 Raw rice1 Cup (16 tbs)
 Marsala wine1⁄4 Cup (4 tbs)
 Boiling chicken stock1 Quart (Approximately)
 Saffron1 Pinch
 Parmesan cheese1 Tablespoon, grated
 Mushrooms4 , sauteed
 Butter1 Tablespoon

Nutrition Facts

Serving size

Calories 218 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 2.3 g11.3%

Trans Fat 0 g

Cholesterol 11.8 mg

Sodium 268.2 mg11.2%

Total Carbohydrates 33 g10.9%

Dietary Fiber 0.28 g1.1%

Sugars 3.9 g

Protein 7 g14.9%

Vitamin A 1.6% Vitamin C 2.9%

Calcium 4.2% Iron 3.9%

*Based on a 2000 Calorie diet


1. Melt two tablespoons of the butter and the marrow (or an equal quantity of butter) in a heavy saucepan, add the onion and saute until the onion is golden.
2. Add the rice and stir over medium heat until the rice becomes opaque, about three minutes. Add the Marsala and simmer until the wine has evaporated.
3. Add half the chicken stock and cook the rice, uncovered, over medium heat, stirring often. As the kernels absorb it, continue to add stock. Stir often. Toward the end of the cooking time (which must not exceed twenty minutes from the time the stock is first added) stir constantly.
4. Add the saffron, dissolved in a little additional stock.
5. When the rice is done (it should be creamy and not dry) stir in one tablespoon butter. Serve with Parmesan cheese and garnish with the mushrooms.