Risotto Milanese (Risotto Alla Milanese)

Yield: 4-6 servings

Ingredients:

• 6 cups (1.4 L) beef broth
• 4 tablespoons (60 ml) butter, divided
• 1 small onion, finely diced
• 1 teaspoon (5 ml) saffron threads, plus extra for garnish
• 2 cups (470 ml) carnaroli rice
• ½ cup (120 ml) dry white wine
• ½ cup (120 ml) beef bone marrow (optional)
• Salt and pepper
• 1 cup (240 ml) grated parmesan, divided

Method:

Heat broth over medium heat in a large saucepan.

Melt half of the butter in a large skillet or heavy-bottomed saucepan over medium heat. Add diced onion and sauté until browned.

Crush saffron threads with the back of a spoon and add to diced onions.

Add the rice and stir to coat in butter, continue cooking until rice starts to smell toasted.

Add dry white wine (and bone marrow, if using) and stir to combine. Continue cooking and stirring.

When wine evaporates, add 1 cup (240 ml) of beef broth and stir periodically until broth has evaporated.

Add another 1 cup (240 ml) of beef broth and stir until the rice has absorbed it, then keep repeating until risotto is creamy but rice is still al dente.

Remove from heat and add remaining butter, salt, pepper, and half of the grated parmesan.

Transfer risotto to serving dishes.

Top with remaining parmesan and garnish with saffron.

Buon appetito!