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Serves
4
Prep
20
mins
Cooking
45
mins
Find a recipe

Milanese Style Risotto

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Directions
Step 1

In a large pot, bring stock to a gentle simmer.

Step 2

Poach marrow pieces in simmering stock (2-3 minutes), remove and reserve.

Step 3

In another large pot, heat the olive oil and butter and cook onions until softened.

Step 4

Add arborio rice, stir to coat.

Step 5

Add wine, stir to combine and evaporate.

Step 6

Reduce heat to medium-low. Add saffron infusion (as per packet instructions), and a ladle of the simmering stock. Cook, stirring constantly, until most of the liquid is absorbed. Continue adding stock, a ladle at a time as the liquid is absorbed, stirring constantly. This takes about 20-25 minutes.

Step 7

When the last of the stock is used and the rice is almost tender, add marrow pieces, pecorino cheese and parsley. Stir briefly to combine and season lightly

Step 8

Serve in large bowls, garnished with parmesan cheese

Ingredients
  • 6 cups chicken stock
  • 200g beef bone marrow, removed from the bone and cut into bite sized pieces
  • 2 tbs olive oil
  • 20g butter
  • 2 medium brown onions, finely diced
  • 2 cups aborio rice
  • 3/4 cup dry white wine
  • 100g pecorino cheese, finely grated
  • 1/2 cup flat leaf parsley, chopped finely
  • 100mg McKenzie's Saffron
  • To taste, McKenzie's Australian Natural Sea Salt Grinder
  • To taste, McKenzie's Whole Black Peppercorn Grinder
  • 100g parmesan cheese, freshly grated, to garnish

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Related Products


  • McKenzie's Saffron 100mg

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Whole Black Peppercorn Grinder 55g

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