Risotto alla Milanese

Serves 4 · 10 min prep · 30 min cook

Ingredients

• 1 1/2 cups Arborio or Carnaroli rice
• 1 generous pinch saffron threads
• 5-6 cups beef or chicken broth, hot
• 1 small shallot or onion, minced
• 1/2 cup dry white wine
• 4 tbsp butter
• 1 tbsp beef bone marrow (optional traditional)
• 3/4 cup Parmigiano-Reggiano
• to taste salt

Instructions

1. 1Bloom saffron in a ladle of hot broth.
2. 2Soffritto onion in butter (and marrow if using); toast rice until pearly.
3. 3Add wine; let it evaporate.
4. 4Add broth ladle by ladle, stirring, until creamy al dente.
5. 5Finish with saffron broth, butter, and Parmigiano. Rest 1 minute before serving.