Milanese Risotto

 

Ingredients:

- 320g risotto rice (such as Carnaroli or Arborio)

- 1 small onion, finely chopped

- 60g butter

- 1 glass of dry white wine

- Vegetable or meat broth, as needed

- Saffron threads, about 0.5g

- 100g beef marrow

- Salt and pepper to taste

- Grated Grana cheese for garnish (optional)

Instructions:

1. Prepare the vegetable or meat broth and keep it warm.

2. In a large pot, melt half of the butter over medium heat and add the chopped onion. Sauté the onion until translucent.

3. Add the rice to the pot and toast it for a few minutes, stirring constantly, until the grains become translucent around the edges.

4. Deglaze the rice with the white wine and let the alcohol evaporate.

5. Add the saffron to the rice and mix well until the rice takes on a bright golden color.

6. Gradually add the hot broth to the rice, one ladleful at a time, stirring constantly and adding more only when the previously added liquid has been absorbed.

7. Meanwhile, in a separate pan, melt the remaining butter and add the beef marrow. Cook the marrow over medium heat until it becomes soft and creamy.

8. When the risotto is almost ready (about 15-18 minutes of cooking time), incorporate the creamy beef marrow into the rice. Mix well to evenly distribute the flavor.

9. Continue to cook the risotto until the rice is al dente and has absorbed most of the broth.

10. Remove the pot from the heat and keep the risotto warm for a few minutes. Adjust salt and pepper to taste.

11. Serve the saffron and beef marrow risotto hot, garnishing with a sprinkle of grated Grana cheese if desired.

Enjoy your meal!