Risotto alla Milanese

Ingredients

• 320 g carnaroli or arborio rice
• 1.2 l chicken or beef stock, hot
• 1 g saffron threads
• 1 pieces onion, very finely diced
• 120 ml dry white wine
• 80 g butter, cold and cubed
• 80 g Parmesan, grated
• 30 g bone marrow (optional)

Steps

1. 1
   Steep the saffron in a ladleful of the hot stock and set aside.
2. 2
   Sweat the onion in half the butter, with the marrow if using, until translucent but not coloured.
3. 3
   Add the rice and toast it 2 minutes, until the grains turn glassy at the edges.
4. 4
   Pour in the wine and stir until it has fully evaporated.
5. 5
   Add hot stock a ladle at a time, stirring, adding more only when the previous has been absorbed. Keep this up for about 16 minutes.
6. 6
   Stir in the saffron stock at the 12 minute mark so the colour stays vivid.
7. 7
   Pull the pan off the heat while the rice is still loose. Beat in the cold butter and Parmesan vigorously — the mantecatura — until it flows like a wave when you tilt the pan.
8. 8
   Rest 1 minute and serve immediately on warm flat plates.