Authentic Milanese risotto

🛒 Ingredients

• 320 g Carnaroli Rice
• 1.3 L Beef Broth
• 80 g Golden Onion
• 20 g Beef Marrow
• 80 g Cold Butter
• 80 ml Dry White Wine
• 0.2 g Saffron Threads
• 60 g Grated Parmigiano Reggiano
• 5 g Fine Salt

👨‍🍳 Instructions

1. Passo 1: Heat the beef broth, keeping it simmering. Dissolve the saffron threads in 50 ml of warm broth in a small bowl and let them infuse for at least 15 minutes.
2. Passo 2: Finely chop the onion. Remove the marrow from the bone (if necessary) and chop it finely.
3. Passo 3: In a large, heavy-bottomed saucepan, melt 40g of butter (out of the total 80g) with the beef marrow over medium-low heat. Add the chopped onion and sauté gently for about 5-7 minutes, without letting it brown.
4. Passo 4: Aggiungere il Carnaroli Rice nella casseruola e tostarlo per 2-3 minuti a fuoco medio-alto, mescolando continuamente finché i chicchi non saranno traslucidi ai bordi ma opachi al centro.
5. Passo 5: Deglaze with the dry white wine and let the alcohol evaporate completely, stirring well.
6. Passo 6: Start adding the simmering broth, one ladleful at a time, stirring gently. Add the next ladleful only when the previous one has been almost completely absorbed by the rice.
7. Passo 7: Halfway through cooking (about 8-9 minutes), add the saffron infusion and continue cooking, adding more broth. The rice should cook for about 18-20 minutes in total, until it reaches an al dente consistency.
8. Passo 8: Togliere la casseruola dal fuoco. Aggiungere i restanti 40g di burro freddo a pezzetti e il Grated Parmigiano Reggiano. Mescolare energicamente (mantecare) per un paio di minuti, fino a ottenere un risotto cremoso e lucido.
9. Passo 9: Cover the saucepan and let the risotto rest for 1-2 minutes. Serve immediately.

💡 Chef's Tips

• Use homemade beef broth for a richer and more authentic flavor. Always keep it warm to avoid interrupting the cooking of the rice.
• Toasting the rice is fundamental to seal the starch and ensure separate but creamy grains. The final 'mantecatura' with cold butter and Parmigiano is essential for creaminess and shine.
• Saffron threads provide superior color and aroma compared to powdered saffron.