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Risotto Alla Milanese Recipe
|Chopped beef marrow||2 Tablespoon|
|Finely chopped onion||3 Tablespoon|
|Raw rice||1 Cup (16 tbs)|
|Marsala wine||1⁄4 Cup (4 tbs)|
|Boiling chicken stock||1 Quart (Approximately)|
|Parmesan cheese||1 Tablespoon, grated|
|Mushrooms||4 , sauteed|
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
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.