Saffron Risotto (Risotto alla Milanese)

🧂 Ingredients

• 385 grams Arborio rice

  About 2 cups
• 1 yellow onion

  finely diced
• 20 grams bone marrow

  about 2-3 tablespoons
• 80 grams butter

  about 6 tablespoons, divided
• 0.5 cup dry white wine
• 2 litres low sodium beef stock

  about half a gallon
• 80 grams parmesan cheese

  about a cup, grated
• 0.5 teaspoon saffron threads
• 1 teaspoons salt

  less or more to taste

Instructions

• 1 Put the saffron threads in a small bowl with 2 tablespoons of warm water and set
  aside.
• 2 Put the beef stock in a saucepan and heat over medium until hot then reduce heat
  and hold warm.
• 3 Heat a large sauté pan over medium-high heat. Melt half the butter and all of
  the bone marrow in it.
• 4 Add the onion and sauté until reduced and just slightly golden.
• 5 Add the rice and a teaspoon of salt. Toast the rice, stirring all the while,
  until it is fully coated with fat and the onion is evenly distributed
  throughout.
• 6 Add the white wine and cook until the liquid fully absorbs and the rice begins
  to stick to the pan. Allow the rice to stick and lightly brown before adding
  more liquid.
• 7 At first, add the hot beef stock one quarter cup at a time, again allowing the
  rice to fully absorb the liquid and start to lightly stick to the pan as it
  forms that caramelized layer. Continue stirring frequently.
• 8 Eventually there will be so much liquid that the rice won't stick anymore. At
  this stage you can start adding a half cup of stock at a time. Stir frequently
  to emulsify the starches (agitation helps the sauciness form).
• 9 Once all the beef stock has been fully added the mixture should be soupy as
  shown in the photos. If it's not, add more stock.
• 10 When the rice is cooked and the risotto is the right consistency, turn off the
  heat. Gently whisk in the saffron, remaining butter, and parmesan cheese.
• 11 Taste and adjust the salt to your liking. You may need to add half a teaspoon to
  a teaspoon more.

Nutrition Info