Risotto alla Milanese sounds fancy, but it just means “rice made in the style of the city of Milan”. It’s not difficult to make, so give it a go and see what you think.
As you may know, I post a lot of traditional and authentic recipes here on my site.
I feel that if I don’t try to save some recipes that have been passed down from generation to generation, especially when it comes to Italian and British cuisines, that they all may disappear one day. Poof! They’ll be gone and all we’ll be left with will be “Dump Dinners”, hot dog and tater tot casseroles and chemical laden desserts made with boxes of cake mix, cans of God-knows-what, and tubs of non-dairy whipped topping.
Don’t misunderstand me, I don’t have anything against this type of “food”–I have everything against this kind of faux food! The “dump” meals wouldn’t be so bad if you were dumping real ingredients in the pan, but most of the ingredients are processed and packaged items! Why? I would love to know.
Pasta and Beans (Pasta e Fagioli)
First of all, I have to get this off my chest: using “dump” in a recipe title to describe a dish, does it no favors. In fact, I think (and many others have agreed with me) that it conjures up images which should never be associated with anything to do with food.
Secondly, super-processed food is not real food.
Period.
I don’t claim that all of my recipes are completely authentic and traditional, such as this risotto which I’m making vegetarian, and my inauthentic Spaghetti alla Carbonara, however, I do explain how to make the proper versions.
Today’s post is a simple recipe, a classic northern Italian dish called risotto alla Milanese, or as I explained in the title, rice which is made in the style of the city of Milan. Its discerning yellow color comes from just a pinch of saffron, which also gives it its wonderful flavor. You may have already seen or made my sausage and mushroom risotto recipe.
You may also enjoy reading about my risotto cooking lesson at a grotto on Lake Lugano!
Made in the authentic manner, beef stock from bone marrow bones are used, however, given that many of us don’t have a supply of marrow bones on hand, I’ve give a vegetarian version, too (which is still truly delicious).
Recently, a friend from Italy named Carlo, asked if I’d be interested in sampling saffron from his new business of growing organic saffron crocuses near my mother’s village! What a request! Of course I was game, and soon, a little package arrived from Italy.
The first thing I had to make was this risotto, and yes, the saffron is wonderful. Try to use Carnaroli rice for the best results, next is Arborio, however, if you cannot source either one, use a short grain rice.
Risotto alla Milanese
(with vegetarian option)
slightly adapted from a Cucchiaio D’Argento recipe serves 4
FULL PRINTABLE RECIPE BELOW
Over medium high heat, in a large pot melt the butter and add the diced onion. Sauté for a few minutes, until they are transparent, but before it starts to brown. Add the rice and stir for about 3 to 4 minutes, until translucent.
Add the wine and stir well until it evaporates.
Meanwhile, place the saffron threads, or ground saffron, into the heated marrow or vegetable stock. It will turn the stock a bright yellow color.
Begin adding a cup (8 oz) of the heated vegetable stock at a time to the rice while stirring, allowing to simmer and cook down. Once absorbed, add another cup and continue until all the stock has been used; it should be al dente within 18 minutes.
Remove from the heat and stir in the grated Parmesan cheese and butter. Taste for salt, and add it as needed.
Now all that’s left to do is enjoy this wonderful risotto!
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A different sort of rice you can use as a side dish: golden rice pilaf.
Risotto alla Milanese or Milan Style Rice (Vegetarian)
Ingredients
- 1 oz butter
- 1 small onion (diced)
- 1 cup Carnaroli rice (or Arborio)
- ¼ cup white wine
- 3 cups beef stock (from marrow bones- vegetable broth for vegetarian option)
- ½ oz butter
- 1 pinch of saffron threads (or ground saffron)
- ⅛ tsp salt (Kosher or sea salt, as needed)
- ½ cup Parmigiano Reggiano cheese (grated)
Instructions
- Over medium high heat, in a large pot melt the butter and add the diced onion. Sauté for a few minutes, until they are transparent, but before it starts to brown. Add the rice and stir for about 3 to 4 minutes, until translucent.
- Add the wine and stir well until it evaporates.
- Meanwhile, place the saffron into the heated stock. It will turn the stock a bright yellow color.
- Begin adding a cup of the heated stock to the rice while stirring, allowing to simmer and cook down. Once absorbed, add another cup and continue until all the stock has been used; it should be al dente within 18 minutes.
- Remove from the heat and stir in the grated Parmigiano cheese and butter. Taste for salt, and add it as needed and serve hot.
Notes
- Use organic, high-quality ingredients for the best results.
Nutrition
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Never eaten a tater tot and definitely don’t want a casserole with them inside it.I would rather eat a simple but delicious jacket potato.Fresh ingredients,I like to know what I’m eating.I agree that those “dump” recipes sound horrendous and processed food is nasty.
Sorry I missed this, Beverley. Totally agree with you!
[…] Risotto alla Milanese […]
I really don’t understand the commentary. I’m happily making traditional British meals in Britain as I’m sure Italians are doing with their cuisine and the recipes are around everywhere for Americans that want to try them as yours shows. Thankfully I’ve never seen a ‘recipe’ that involves a can of Campbell’s Cream of Mushroom soup or similar here. Of course in Britain we have just as many of our own versions of laziness, but pre-made food is just that, we don’t generally combine it so there’s no pretence that you are actually cooking.
Thank you for the recipe; it’s just what I was looking for.
Hi Rebecca, glad the risotto recipe is what you were looking for.
Regarding the commentary about the “faux” food, I think it’s harder for you to understand because you’re in the UK and things just aren’t nearly as bad there. I can’t really link to any of the recipes to show you what I mean, but I wish I could. When you take a box of jelly and mix it with 7UP, mayonnaise, marshmallows and whipped topping (fake cream that you don’t have in the UK) along with a few other processed products, and call it a “salad”, then you might begin to understand my rant. Especially sad that people are feeding this stuff to their children.
You are referring to a 7 UP jelly salad that was made popular in the 60’s. It’s a recipe that was passed down from our grandma’s and is still made today on Thanksgiving and Xmas by some families as it has become a family “tradition” much like other dishes that are only made at Thanksgiving and Xmas have become.
No offence but for you to infer it’s how most people eat today, is quite the insult. there are many families who eat very healthy meals throughout the year but will still indulge in grandma’s or great grandma’s 7 UP jelly salad or other salads such as 5 cup salad because they have become a tradition. We do the same with our grandma’s what you described as “faux & garbage” chocolate cherry dump cake” simply because it was one of the many desserts Grandma went out of her way to make for our twice a year holiday family gatherings. It’s a way of honoring a very special person, just because it’s a recipe involving a cake mix and a can of pie filling doesn’t make it a disgusting dessert that grandma should have been ashamed of serving it to the family.
You are also incorrect on saying it’s harder for a person in the UK to understand how many Americans turn to “faux” food and “dump” meals because they require very little effort because a good many people in the UK do exactly the same.
Spending a little time watching or reading Jamie Oliver’s reports on how so many people in the UK are eating unhealthy meals and how he’s trying to change that for the better, would make you aware of that.
All in all, I found this thread/post and the majority of the comments made, very holier than thou in nature. It’s pretty sad when you see people who believe they’re so superior to what they must think of as, “those common folk” because they eat healthier than them.
We’re all in this together people, instead of criticizing and degrading those who don’t meet your healthy eating standards, pass your healthy food knowledge along in a nice friendly manner. You might be surprised at the thankful reactions you get.
That aside
Thank you for the risotto recipe Christina
The risotto is spectacular and I love that i’ts vegetarian also, I totally agree about using processed faux foods it makes me crazy,
I know, Suzanne. So frustrating.
Christina – I can’t wait until we meet in person, so that we can really let go and talk about all the things that drive us crazy about bad foods and bad preparations. I’m not sure there are enough gigs of space in the ether world to manage all my complaints. :-) I try to explain to people that using box to mixes is simply filling their family full of chemicals, but they always respond with “I just do it every once in a while.” I asked, “why would you EVER do that?!” Especially when making a cake from scratch is so easy…
Now, to the real business at hand… Your risotto looks beautiful, and I often make a simpler version, too, but love to make the authentic version with light veal stock and marrow.
Yes I agree, David, it’s difficult to wrap our heads around the way some people think when it comes to what they actually put inside their bodies. I also think a big factor is laziness; truly, so many people I talk to say they can’t be bothered or simply don’t want to peel potatoes or slice cheese…it’s sad.
I have to admit I hadn’t even heard of “dump meals” before reading this post, but really… Who thought that would be a nice name for a new food trend? And now that I’ve looked into what it entails, who could imagine something delicious could result from just dumping ingredients in a slow cooker and waiting for several hours? Ugh…
On a brighter note, your risotto looks lovely. Reminds me that I’ve been turning more and more often to vegetable broth these days. So much quicker and simpler than meat broths, and actually just as tasty if made right. Anyway, it’s near impossible to find a good stewing hen to make a decent stock anyway.
Oh you are soooo lucky Frank! The things I’ve seen would make your head spin. Yes it is hard to find the proper hens and bones, etc to make good stock. Veggie stock is so much easier and still very tasty.
Now, see, I am with you all the way! When I first heard of “dump” recipes, as a new American (ex-Scot) I nearly gagged. To me, a “dump” is a rubbish heap, a trash pile, ICK!!! It is SO easy to make real food with real ingredients -just read Christina’s Cucina! I recently found out to my delight that my lovely daughter-in-law has been reading Facebook, and has joined your many admirers, Christina! (Score one for Lee!) Now, to make you jealous, Chrstina, I got back today from a flying visit to Edinburgh, stayed in a B&B that served the most amazing “Scottish” breakfast – the black pudding was to die for, not to mention the real bacon and the sausage!
Oh thank you SOOOO much for that comment, Lee! I do appreciate it very much! I’m so happy your daughter-in-law is following along, too! Yes, the dump is where one throws their garbage, but unfortunately there are even worse connotations to the word. I just don’t understand how the term has become the title of cookbooks, for goodness’ sake!
Yes, you have made me jealous, but I’m thrilled that you were able to go back home for a flying visit! You must share the wonderful B & B with the rest of us, though! I think I’d kill for that breakfast right now! I’m starving! :)
The B&B is “A Georgian Residence” in Moray Place, Edinburgh, just a few doors down from my sister’s house. There are many, many positive reviews on Tripadvisor, so I chose it – partly because of the breakfasts! She serves haddie with a poached egg, kippers, smoked salmon and scrambled eggs – and the most amazing home-made yogurt with fresh fruit salad as well as the “full Scottish” – which is HUGE!!
Oh my, that does look lovely! And good reason for your choice, Lee! Thank you for sharing. :)