Risotto alla Milanese

Ingredients

• 320 g Carnaroli rice
• 30 g Beef marrow
• 1.2 l Meat broth
• 1 g Saffron threads
• 1 piece Onion
• 80 g Butter
• 80 ml White wine
• 70 g Parmigiano reggiano
• 1 pinch Salt

Steps

1. Bring the meat broth to a gentle simmer and keep it hot on a back burner throughout the cooking.
2. In a small bowl, steep the saffron threads in a ladleful of the hot broth and set aside to infuse.
3. Finely chop the beef marrow.
4. In a heavy-bottomed pot, melt half the butter over low heat with the marrow and the finely chopped onion.
5. Sweat gently for 8 to 10 minutes until the onion is soft and translucent but not coloured.
6. Add the Carnaroli rice and raise the heat to medium.
7. Toast the grains, stirring constantly, for 2 to 3 minutes until they are hot, glossy and the edges turn translucent.
8. Pour in the white wine and let it evaporate completely.
9. Begin adding the hot broth one ladleful at a time, stirring often and waiting for each addition to be absorbed before adding the next.
10. Continue for about 16 to 18 minutes, keeping the risotto loose and wavy.
11. A few minutes before the rice is done, stir in the saffron infusion to turn the risotto a brilliant gold.
12. Season with salt and finish cooking until the grains are al dente and the texture is creamy.
13. Off the heat, vigorously mantecare: beat in the cold remaining butter and the grated Parmigiano until the risotto is glossy and ripples like a wave.
14. Rest for 1 minute, then serve immediately on warm plates.

Tips

• Use Carnaroli for the most forgiving, creamy result, and never rinse the rice — its surface starch is what makes the risotto velvety. The marrow is what sets the Milanese version apart; if unavailable, increase the butter, but you will lose some of the deep traditional flavour. Keep the broth hot at all times so the cooking never stops.