This risotto is a classic of Milanese cuisine. Itssecret? There are two: the proper use of saffron and beef marrow.
5 from 4 votes
Prep Time 5mins
Cook Time 18mins
Total Time 23mins
Course rice, Risotto
Cuisine Italy, Lombardy
40gbeef bone marrow
1packet saffron 1-2 g filaments
½glass wine dry and red, optional
salt to taste
Warm the soup. Crush the saffron and dissolve it in a little warm soup. Heat the rest of the soup.
Put half the butter, a little oil, the finely chopped onion and the chopped marrow into a pot. Sauté over a medium heat, stirring. Add the rice and mix well until it has a shiny coating. Pour in the wine and let it reduce. Now add the soup gradually with a ladle so that the rice always has liquid to absorb. Stir regularly.
For most types of risotto rice, the cooking time is about 18 minutes (please note the information on the package). When the rice has cooked for 15 minutes, add the dissolved saffron. Finish cooking the rice, stirring constantly. It should still be firm to the bite.
Remove the risotto from the cooker. Mix in the remaining butter and the grated Parmesan until melted. Season with salt and serve immediately. If you like, add a little more Parmesan.