Nutritional Info

Nutrition Facts

Serving Size 1 (480g)

Calories 850
Calories from Fat 287 (34%)
Amount Per Serving %DIV
Total Fat 31.9g 49%
Saturated Fat 10.2g 51%
Monounsaturated Fat 16.1g
Polyunsaturated Fat 5.6g
Trans Fat 0.0g
Cholesterol 45.1mg 15%
Sodium 1465.9mg 64%
Potassium 897.7mg 19%
Total Carbohydrate 113.1g 38%
Dietary Fiber 20g 80%
Sugars 0g
Protein 26.2g 52%

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Recipe Description
Golden risotto flavored with saffron is the classic Milanese accompaniment to Osso Buco. Adding marrow scooped out of large beef bones to the risotto lends a rich, beefy flavor and is traditional, but the risotto can be made without it.
Prep time
20 min
Cook time
50 min
Ready In
1 hr 10 min


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Serves To:USMetric
1/2 Teaspoon(t)  saffron threads, crumbled
4 Tablespoon(T)  unsalted butter
2 Tablespoon(T)  beef marrow (optional)
2 Tablespoon(T)  olive oil
1   small onion, very finely chopped
2 Cup(c)  medium grain rice, such as arborio, carnaroli or vialone nano
1 Pinch(pn)  salt, to taste
1/2 Cup(c)  parmigiano-reggiano, freshly grated
1 Pinch(pn)  black pepper, freshly ground, to taste
6 Cup(c)  chkken broth or meat broth


Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so it is just keeping the broth hot. Remove 1/2 cup broth and put in a small bowl. Add the saffron and allow it to soak. In a wide heavy saucepan, heat 2 tablespoons of the butter, the marrow if using, and the oil over medium heat. When the butter is melted, add the onion and cook, stirring often, until golden, about 10 minutes. Add the rice and cook, stirring with a wooden spoon until hot, about 2 minutes. Add 1/2 cup of the hot broth and stir until the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. About halfway through the cooking time, stir in the saffron mixture and salt and pepper to taste. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes. Remove the risotto pan from the heat and stir in the remaining 2 tablespoons of butter and the cheese until melted and creamy. Serve immediately.

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