Risotto alla Milanese
Servings:
4
Difficulty:
Medium
Ingredients
- 320 g Carnaroli or Arborio rice
- 40-50 g beef bone marrow, finely chopped
- ½ small onion, finely chopped
- 40-50 g butter plus 20-30 g extra for finishing
- 100-150 ml dry white wine
- 1-1.2 L hot beef broth, kept simmering
- 0.25-0.4 g saffron pistils (threads)
- 50-60 g grated Grana Padano or Parmigiano-Reggiano
- Salt to taste
Instructions
- Infuse saffron threads in a small bowl with 1-2 ladles of hot broth for at least 20-30 minutes.
- In a wide saucepan, melt butter with chopped marrow over low heat. Add finely chopped onion and cook gently until soft and lightly golden, about 10-15 minutes, without browning.
- Add rice to the pan and stir to coat in the fat. Toast for 2-3 minutes until grains are hot with translucent edges, but not browned.
- Add white wine and let it evaporate completely, stirring constantly.
- Begin adding hot broth one ladle at a time, stirring frequently and waiting until almost absorbed before adding more. After 7-8 minutes, pour in the saffron-infused broth and stir well.
- Continue adding broth and stirring for about 16-18 minutes total until rice is al dente and creamy.
- When rice is al dente, remove from heat. Vigorously stir in grated cheese and remaining cold butter until the risotto becomes glossy and creamy (mantecatura).
- Adjust salt if needed. Rest 1 minute and serve immediately on warm plates.