Risotto alla Milanese
Indulge in creamy Risotto alla Milanese, rich with saffron, beef marrow, and a touch of parmesan bliss.
Ingredients
- 600 g risotto rice
- 2 onions, finely chopped
- 120 g beef marrow
- 100 g butter
- 2.5 l hot beef stock
- 2 dl dry white wine
- 1 g saffron
- 150 g finely grated parmesan
- 1 tsp salt
- 1/2 tsp black pepper
How to make it
- Melt half of the butter in a wide heavy pan over medium heat and soften the onions for about 5 minutes until translucent but not browned.
- Add the beef marrow and cook for 2 to 3 minutes, stirring, until it begins to soften and turn glossy.
- Stir in the risotto rice and toast it for 2 minutes until the grains look hot and slightly translucent at the edges.
- Pour in the white wine and stir until it has been absorbed, then dissolve the saffron in a ladle of hot stock and add it to the pan.
- Add the hot beef stock a ladle at a time, stirring steadily and letting each addition be absorbed before the next, until the rice is creamy and still slightly firm in the center, about 18 to 20 minutes.
- Take the pan off the heat and stir in the remaining butter and the parmesan until the risotto becomes thick, glossy, and flowing.
- Season with salt and black pepper, then let the risotto rest for 1 minute so it settles to a smooth, creamy texture.
- Spoon the risotto into shallow bowls and serve it spread in a soft mound with a golden saffron sheen.
