Risotto alla Milanese
Folklore says that an Italian painter that used saffron to tint his paint to achieve a beautiful golden color was jokingly told that he'd soon be putting the saffron in his risotto ... which is exactly what he did. This Milanese classic, with a deep golden hue, flavored with saffron and roasted bone marrow, is perhaps Milan's greatest gift to the world.
Ingredients
- 6 cups chicken stock
- 1 tbsp saffron threads
- 2-3 tbsp olive oil extra virgen
- 3 tbsp unsalted butter
- 2 yellow onion small, inced
- 2 cups short grain rice preferably Arborio
- 1 cup white wine dry
- 4 raw bone marrow(s)
- 50 gr parmigiano-reggiano
- salt to taste
Instructions
- Roast raw bones at medium-high, about 375 F (190 C) for about 15-20 mins.
- Sauté onions until translucent and slightly browned.
- Add white wine and reduce liquid by half.
- Add rice to the sauteed onions and cook rice until the rice is lightly toasted.
- Add saffron to the warm chicken stock.
- Add a half cup of warm stock to rice and onion mixture in the pan and stir until the stock is fully absorbed.
- Continue adding stock, a half-cup at a time, each time allowing the rice to absorb the liquid before adding more stock, until the rice is tender and creamy, about 15 minutes. The rice should still be slightly "al dente" when served.
- Remove the bones from the oven and remove the marrow from the bones and add it to the risotto.
- Spoon the risotto into a large serving bowl. Top with a little high quality Parmesan cheese and serve while still hot.
- Enjoy!
Notes
Click here to view the VideoRecipe
[vimeo 113675325 w=500 h=281]
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