Thought to be over 400 years old, risotto Milanese is a striking rice dish hailing from Milan. A traditional risotto Milanese contains bone marrow, although this is a less common component of modern recipes with the addition of vibrant saffron widely considered to be the most important ingredient. Luke Holder serves his stunning risotto with an succulent veal shank which, served whole and carved at the table, makes a fantastic Italian supper showstopper.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Begin by preparing the veal. Heat the oil in a large casserole dish or pan, then add the onions, carrots, celery and fennel and cook on a medium heat until softened
120ml of olive oil
2 onions, diced
2 carrots, diced
2 celery sticks, diced
1 fennel, diced
Add the white wine and reduce by half, then add the chicken stock, garlic halves, thyme and bay leaves. Bring the liquid to the boil, then add the veal shank. Braise for about 2½ hours or until the meat is tender
250ml of white wine
2l chicken stock
1 head of garlic, sliced in half (horizontally)
3 sprigs of thyme
2 bay leaves
1 veal shank
To make the risotto place the chicken stock in a pan and gently simmer. Have a ladle ready to transfer the stock
1l chicken stock
In a separate, heavy-bottomed pan sweat the diced onions in a small amount of oil until soft and translucent, then add the risotto rice to the pan and stir through to toast it until the rice appears a little translucent around the edges
20g of onion, sliced
25g of olive oil
100g of Arborio risotto rice
Pour in the white wine, heat until nearly all the liquid is reduced, then add a ladle of stock and stir well. Reduce the stock, then add another ladle, stir and reduce again. Continue to repeat this process, testing the rice every couple of minutes for consistency
50ml of white wine
Once the rice has noticeably softened, pour in two-thirds of the remaining stock along with the saffron. Stir the risotto continuously until it reaches a suitable consistency, where the rice has absorbed some of the stock but there is still a decent amount of liquid in the pan. Remove the pan from the heat
1g of saffron
Add the Parmesan, butter and oil to the risotto and return the pan to the heat. Use the spoon to rigorously whip the new ingredients into the risotto until fully combined. Continue to heat gently until it reaches the desired consistency - the finished risotto should flow without being too runny when tipped onto a plate
25g of Parmesan
50g of butter
20ml of extra virgin olive oil
To serve, season the risotto with a dash of saffron vinegar, then pour into a large serving platter. Top the risotto with the whole cooked veal shank, ready to carve at the table
15ml of white wine vinegar, infused with 1g saffron
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.