Risotto alla Milanese

General

• Source: https://www.saveur.com/article/Recipes/Classic-Risotto-Milanese/
• Serves: 1

Ingredients

• 6 cups chicken stock
• 1 tbsp. saffron threads
• 3 tbsp. unsalted butter
• 2 small yellow onions, minced
• 2 cups Arborio rice
• 1 cup dry white wine
• 2 oz. raw bone marrow (optional)
• 1⁄2 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

Procedure

1. Heat stock and saffron in a 2-qt. saucepan over medium heat; keep warm. Heat butter in a 4-qt. saucepan over medium-high heat.
2. Add onions; cook until soft, about 4 minutes.
3. Add rice; cook until lightly toasted, about 4 minutes.
4. Add wine; cook until evaporated, about 2 minutes.
5. Add 1⁄2 cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock, 1⁄2 cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total.
6. Stir in marrow, if using, and Parmesan; season with salt and pepper.