Risotto alla Milanese

I do have arborio risotto rice in the cupboard and would ordinarily use that, but I’m quite interested to see how this works with regular long grain rice..

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First off I think this is a ridiculous amount of butter..

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So I cooked the onion in an obscene amount of butter..

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Then I added the rice..

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Next I poured over the wine and left to bubble off before starting with the stock..

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After about 20 minutes of simmering and all the stock had been added it was actually looking pretty good, really nice and creamy..

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I rather reluctantly added the rest of the butter, but opted to serve the cheese on the side..

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So I was omitting the beef marrow and saffron because I didn’t have either, kind of not sure how I feel about cooking or eating bone marrow anyway! So technically this is a risotto bianco!

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Well I loved this! I could’ve quite happily eaten the entire pot! The rice is lovely and soft and is a wonderfully comforting dinner! I’d consider trying it with the saffron but I like how this is really simple with basic ingredients and tastes great.

Would I make this again? Most definitely..

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2 thoughts on “Risotto alla Milanese

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