Braised Saffron Rice (Risotto Alla Milanese)

Braised Saffron Rice (Risotto Alla Milanese)

No ratings yet
As the name suggests, this dish is a speciality of the city of Milan, in northern Italy; it is the classic accompaniment to Osso Buco.
Servings: 4
Calories: 675


  • 2 oz Butter
  • 2 Tbs Chopped beef marrow
  • 1 Onion thinly sliced
  • 1 lb Italian rice
  • 3 floz Dry white wine
  • 2 pints Boiling beef stock
  • 1/2 tsp Crushed saffron threads soaked in 1 Tbs hot water
  • 1/2 cup Parmesan cheese grated


  • Melt 40 g (1 1/2 oz) 3 tablespoons of butter in a large saucepan. Add the marrow and onion and fry until the onion is soft. Add the rice to the pan, reduce the heat to low, and cook, stirring frequently, for 5 minutes.
  • Pour over the wine and approximately one-third of the stock. Regulate the heat so that the liquid is bubbling all the time. Stir the rice occasionally with a fork.
  • When the rice swells and the liquid is absorbed, add another one-third of the stock.
  • Continue cooking the rice in this way until it is tender and moist but still firm.
  • Stir in the saffron mixture, the remaining butter and the grated cheese. Simmer for 1 minute, stirring frequently.
  • Serve at once.
Calories: 675 kcal
Carbohydrates: 96 g
Protein: 17 g
Fat: 22g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 39 mg
Sodium: 773 mg
Potassium: 595 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 470 IU
Vitamin C: 2 mg
Calcium: 182 mg
Iron: 6 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating