Milanese saffron risotto
Ingredients:
- Rice (320 g)
- Saffron (0.2 g)
- Beef stock (1.2 L)
- Beef marrow (30 g)
- Onion (50 g)
- White wine (100 ml)
- Butter (40 g)
- Parmesan (60 g)
- Salt
- Pepper
Method:
A risotto worth sitting down for
Golden saffron gives this risotto its unmistakable character, while beef stock and a little marrow provide a rich savoury foundation. Allow about 35 minutes with the stock already prepared. Keep the seasoning gentle so the saffron’s delicate aroma has room to emerge. This recipe serves four. Set out the ingredients before you start and use Carnaroli or Arborio rice, without rinsing it: its starch is what makes the risotto creamy.
Before you start
Keep the beef stock hot. Put 0.2 g saffron threads in a small cup with 80 ml of the hot stock and leave to steep while you prepare the rice. Finely chop the onion and cut the marrow into small pieces. Ask the butcher for marrow already removed from the bone.
Build the flavour
Melt 20 g butter and the marrow in a wide pan over gentle heat. Add the onion and soften for five minutes without browning. Stir in the rice and toast for two minutes. Pour in the wine and let it bubble until the pan is almost dry and the sharp wine smell has softened.
Cook the rice
Add hot stock a ladle at a time, keeping the rice at a gentle, steady simmer. Stir regularly, sweeping the bottom of the pan, and add more liquid when the previous ladle is mostly absorbed, before the rice dries out. Start tasting after 15 minutes; most risotto rice needs 16–20 minutes from the first stock addition. It should be tender with a little resistance in the centre. You may not need all the stock; if it runs out, use hot water.
After about 12 minutes, stir in the saffron and all its soaking stock. Continue cooking until the colour is evenly golden and the rice is ready.
Finish and serve
Take the pan off the heat and stir in the remaining 20 g cold butter and 60 g finely grated Parmesan until glossy.
Taste for salt and pepper, then leave to rest for two minutes. Loosen with a splash of hot liquid if needed: the risotto should spread gently across a warm plate when you tap it, rather than sit in a stiff mound. Bring everyone to the table before serving; this is a dish that rewards being eaten straight away.