Golden Saffron Risotto Milanese with Parmesan

What you need

• 1.2 l (5 cups) chicken stock, or light beef stock
• 0.25 g saffron threads, a large pinch
• 60 g (4 tbsp) butter, divided, the second half kept cold; 30 g beef marrow may replace the first half
• 1 small onion, very finely chopped
• 320 g (1 1/2 cups) carnaroli or arborio rice
• 100 ml (1/3 cup) dry white wine
• 60 g (2 oz) parmesan, finely grated
• salt, to taste

Method

Restated from the original video

1. 1

   Bring the stock to a bare simmer in a saucepan and keep it hot over low heat.

2. 2

   Put the saffron in a cup, pour over 4 tbsp of the hot stock and leave it to steep.

3. 3

   Melt half the butter in a wide heavy pan over medium-low heat.

4. 4

   Add the onion and cook gently until soft and pale gold, 5-6 min. Do not let it brown.

5. 5

   Raise the heat to medium, add the rice and stir until the grains are hot and look translucent at the edges, 2 min.

6. 6

   Pour in the wine and stir until it has almost disappeared, about 1 min.

7. 7

   Add 2 ladles of stock and stir until it is mostly absorbed. Keep adding stock one ladle at a time, stirring often and keeping the rice just covered with a gentle bubble.

8. 8

   After about 10 min, stir in the saffron with its liquid and season lightly with salt.

9. 9

   Continue adding stock and stirring until the rice is creamy and tender with a slight bite in the centre, 6-8 min more.

10. 10

    Take the pan off the heat. Add a final splash of stock, the cold remaining butter and the parmesan.

11. 11

    Beat hard with a wooden spoon for 1 min until the risotto turns glossy and loose enough to spread on the plate.

12. 12

    Cover and rest for 2 min, then check the salt and serve at once.

Imported from sandravalvassori.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.