Various Risottos as found in Lombardy Recipe
Flavors of Italy
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Chef's Note

While there’s the traditional Milanese risotto made with saffron to accompany osso buco, there are also numerous variations that constitute a whole meal, made in various ways: with parsley (erborinn), asparagus (spàgitt), turnips (rape), frog’s legs (rane) or veal offal (coràda).

When it comes to the cooking method, it’s the same as for a rice pilaf.

Ingredients for 4 servings
- 400 ml (1 1/2 cups) chicken broth (twice the volume of rice)
- 200 ml (3/4 cup) Rice
- 250 ml (1 cup) onion, finely chopped
- 40 g (3 tbsp.) butter
- A pinch of saffron
- 6-8 tbsp. beef marrow (optional)
- 125 ml (1/2 cup) dry white wine
- 150 g (5 oz.) pickled beef tongue
- 150 g (5 oz.) mushrooms
- 150 g (5 oz.) ham
- 200 ml (3/4 cup) tomato, peeled, diced and cooked
- 1 small white truffle
  1. in a small saucepan, cook the onions in the butter over low heat until translucent but not browned; add the rice and continue cooking until the grains become translucent;
  2. add the chicken stock; bring to a boil, stirring constantly; cover and cook over low heat for 16-18 minutes;
  3. add the tomato, mushrooms, ham and tongue, all finely chopped, as well as the truffle; serve immediately.
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