For 4 people
Ingredients
- 320 grams arborio rice
- 1.2 litres beef stock (preferably homemade)
- 1 pinch saffron threads
- 30 grams bone marrow (midollo), finely chopped
- 80 grams butter, cold and cubed
- 1 white onion, very finely chopped
- 120 millilitres dry white wine
- 80 grams Parmigiano Reggiano, freshly grated
- 1 teaspoon salt
Preparation
Infusing saffron: Place the saffron threads in a small bowl with a spoonful of warm stock. Let it steep for at least 15 minutes to release the colour and flavour.
Keeping the stock warm: Bring the 1.2 litres of beef stock (preferably homemade) to a boil in a pot and then reduce to a very low heat, so it stays warm while cooking the risotto.
Making soffritto: Melt a small piece of the 80 grams of butter, cold and cubed, together with the 30 grams of bone marrow (midollo), finely chopped, in a wide, heavy pan over medium heat. Add the 1 white onion, very finely chopped, and sauté gently until it is translucent and soft, without colouring (about 5 minutes).
Toasting the rice: Add the 320 grams of carnaroli or arborio rice and stir for 1-2 minutes until the grains are hot and a light, nutty aroma develops. Each grain should be glossy with fat.
Deglazing with wine: Pour in the 120 millilitres of dry white wine and stir until the alcohol has completely evaporated and been absorbed by the rice.
Add stock, spoon by spoon: Add a ladle of warm stock, stir regularly and wait until the liquid is almost completely absorbed before adding the next ladle. Repeat this process continuously.
Add saffron: After about 12-14 minutes of cooking, stir the soaked saffron threads with the cooking liquid into the risotto. Keep adding stock until the rice is 'al dente' - cooked but with a firm core (a total of 16-18 minutes cooking time).
Mantecatura (finishing): Remove the pan from the heat. Stir in the cold 80 grams of butter, cold and cubed, and the 80 grams of Parmigiano Reggiano, freshly grated, until the risotto becomes creamy and wavy ('all'onda'). Season with 1 teaspoon of salt. Let it rest for 1-2 minutes and serve immediately on warm plates.
Tip
The secret of a true Milanese risotto lies in three things: use a good beef stock (no ready-made stock cubes), stir constantly but not too aggressively during cooking, and save energy for the 'mantecatura' at the end - that’s where the creaminess comes from. Traditionally, this is served alongside ossobuco. The marrow is optional but authentically Milanese; it is also delicious without.