Risotto alla Milanese

Ingredients9

• Carnaroli rice320 g
• Beef bone marrow40 g
• Unsalted butter60 g
• Yellow onion1 small
• Dry white wine100 ml
• Beef broth1.2 l
• Saffron threads0.3 g
• Grana Padano60 g
• Saltto taste

Method

1. Finely chop the onion and dice the bone marrow. Warm the broth and keep it at a gentle simmer.
2. Steep the saffron threads in a small ladle of hot broth.
3. Melt half the butter with the marrow in a wide pan, add the onion, and cook until soft but not browned.
4. Add the rice and toast for 1–2 minutes, then pour in the wine and let it evaporate.
5. Add hot broth a ladle at a time, stirring often, until the rice is creamy and al dente, about 16–18 minutes. Stir in the saffron infusion near the end.
6. Off the heat, beat in the remaining butter and grated Grana Padano. Rest 1 minute, then serve immediately.