Risotto alla Milanese

The saffron-gold risotto of Milan, enriched with bone marrow and finished with butter and Parmigiano.

Ingredients

• 6 cups chicken or beef stock, kept hot
• 1/2 teaspoon saffron threads
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons veal bone marrow, chopped (optional but traditional)
• 1 small onion, finely chopped
• 2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 4 tablespoons unsalted butter, cold
• 1 cup freshly grated Grana Padano or Parmigiano-Reggiano
• Salt to taste

Directions

1. Steep the saffron in 1/2 cup of the hot stock and set aside.
2. Heat the olive oil and marrow in a wide heavy pot over medium heat. Add the onion and cook until softened and golden, about 5 minutes.
3. Add the rice and stir to coat, toasting for 2 minutes until the edges turn translucent.

Pour in the wine and stir until evaporated.

1. Add hot stock a ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding more.
2. After about 10 minutes, stir in the saffron stock. Continue adding stock and stirring until the rice is creamy and al dente, 16 to 18 minutes total.
3. Off the heat, beat in the cold butter and grated cheese until glossy and loose. Adjust salt and serve immediately.

Notes

Based on Lidia Bastianich’s Risotto Milanese, served for years alongside ossobuco at her restaurant Felidia.