The Milanese Risotto is a dish that is part of the colorful, simple and very tasty Milanese culinary tradition. This Risotto is not, however, to be confused with Saffron Risotto: they are both “yellow” so to speak, but the main difference is that original recipe for Milanese Risotto has veal marrow among its main ingredients.
To make this recipe you’ll need Veal Marrow. Beef (or Veal) marrow is the fatty substance found in the cavities of animal bones. It is a nutrient–rich food source that can be used to make bone broth or added to dishes for a rich, savory flavor. To take spoons out, use a long, thin spoon such as a soup spoon or a melon baller to scoop out the marrow from the bone.
Few variants of Milanese Risotto are allowed: these include Milanese Risotto with Sausages and that with Gremolata, a minced lemon and parsley. This risotto can be enjoyed on its own, but it makes its best when paired with Ossobuco alla Milanese to make a tasty Milanese Risotto with Ossobuco.
Risottos are the perfect dish to impress your guests, especially if they are colorful. An extra idea that I often make is to serve a trio of different risottos in bright colors to create a special dish, but one that everyone will enjoy! I usually make Risotto alla Milanese, the Pumpkin Risotto and the Radicchio Risotto.