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Risotto alla Milanese

Risotto alla Milanese

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 31 of 159 min for you

⁦30 min⁩Prep
⁦30 min⁩Cook
4Servings

Per serving · estimated

928 kcal41 g Protein69 g Carbs53 g Fat

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Servings
4

Ingredients

Instructions

Monsieur Cuisine · 10Grate the Parmigiano · Melt the butter and marrow · Chop the onion · Soften the onion +6

By hand · 4Prepare the bones and vegetables · Set aside · Dissolve the saffron · Plate

Oven or hob · 2h 8minToast the bones · Brown the vegetables · Bring to a boil · Simmer the broth +1

Prepare the bones and vegetables

Separate the 50 g of marrow from the 600 g of beef bones, cut it into small pieces and set aside. Peel and roughly chop 1 carrot, 1 celery stalk and ½ onion for the broth.

By hand

Toast the bones

In a large pot on the stove, heat 1 tbsp of extra virgin olive oil, add the 600 g of beef bones and toast them for 4 min over medium-high heat.

Stove or oven
4 min

Brown the vegetables

Add 1 carrot, 1 celery stalk and ½ onion, roughly chopped, to the bones and brown for another 4 min over medium-high heat.

Stove or oven
4 min

Bring to a boil

Cover with 1.5 l of water, season with fine salt to taste and bring to a boil over high heat.

Stove or oven

Simmer the broth

Cover with the lid and simmer for 90 min over medium-low heat.

Stove or oven
90 min

Finish the broth

Continue cooking covered for another 30 min over medium-low heat (about 2 hours in total), then keep the broth hot on the stove at the lowest heat.

Stove or oven
30 min

Grate the Parmigiano

In the clean, dry mixing bowl, put 80 g of Parmigiano Reggiano DOP, cold from the fridge, in pieces and grate for 10 sec / speed 10.

ChopTime00:10Speed10

Set aside

Transfer the grated Parmigiano to a small bowl and set aside for the final creaming; there is no need to wash the mixing bowl.

By hand

Melt the butter and marrow

Put 40 g of butter and 50 g of marrow in small pieces into the mixing bowl and melt for 3 min / 120°C / speed 1.

SautéTime03:00Temp.120°Speed1

Chop the onion

Add ½ onion in pieces and chop for 5 sec / speed 5.

ChopTime00:05Speed5

Soften the onion

Gather the onion at the bottom with the spatula and soften it for 3 min / 120°C / speed 1, until soft.

SautéTime03:00Temp.120°Speed1

Toast the rice

Add 320 g of Carnaroli rice and toast for 4 min / 120°C / speed 1 / counterclockwise, until the grains are hot to the touch.

SautéTime04:00Temp.120°Speed1Reverse

Deglaze with wine

Pour in 50 g of white wine and let the alcohol evaporate for 2 min / 100°C / speed 1 / counterclockwise, without the measuring cup.

CookTime02:00Temp.100°Speed1Reverse

Dissolve the saffron

In a separate small bowl, dissolve 0.3 g of saffron (2 sachets) in 2 tablespoons of hot broth.

By hand

Cook the rice

Pour in about 900 ml of hot broth, straining it through a sieve, and cook for 12 min / 100°C / speed 1 / counterclockwise, with the measuring cup in place. Keep the remaining broth hot.

CookTime12:00Temp.100°Speed1Reverse

Add the saffron

Add the dissolved saffron (0.3 g), fine salt to taste and black pepper to taste and cook for another 5 min / 100°C / speed 1 / counterclockwise, until the rice is al dente and the saffron is evenly blended.

CookTime05:00Temp.100°Speed1Reverse

Cream in the butter and cheese

With the heating off, add 40 g of cold butter from the fridge and the 80 g of grated Parmigiano set aside, and stir to cream for 1 min / speed 1 / counterclockwise.

StirTime01:00Speed1Reverse

Add broth

Add a splash of hot broth and stir for 20 sec / speed 1 / counterclockwise.

StirTime00:20Speed1Reverse

Plate

Plate the risotto alla milanese and serve immediately.

By hand

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