Risotto alla Milanese
Cooking time
15 minutes
Number of servings
6
Difficulty
Medium
Ingredients
500
gr Carnaroli rice (or Arborio or Vialone Nano)
60
gr butter
30
gr beef marrow
2
concentrated meat broth
1
piece(s) small finely chopped onion
1
pinch saffron threads (or 2 sachets of powder)
grated grana
pinch salt
Directions
- Place the marrow, fifty grams of butter, and the onion in a saucepan, cook over low heat until the onion has taken on a golden color.
- Add the rice and mix it well so that it can absorb the seasoning.
- Raise the heat and begin to pour the boiling broth over the rice by ladlefuls, continuing to stir regularly with a wooden spoon.
- Cook for fifteen minutes, depending on the quality of the rice; as the broth evaporates and is absorbed, add more ladlefuls of broth, making sure that the rice remains al dente.
- Add the saffron, the stigmas dissolved in the broth at two-thirds of the cooking time or in powder form at the end, so as not to lose its aroma.
- When cooking is complete, add the remaining butter and the grana cheese and mantecare for a few minutes, adjusting the salt.
- The risotto should be rather liquid, "all'onda", with the grains well separated but held together by the creamy binder.