Risotto alla Milanese

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups hot chicken or beef stock
• 1 pinch saffron threads
• 1/2 cup dry white wine
• 1 onion, finely diced
• 4 tbsp butter, divided
• 1/2 cup beef marrow (optional, traditional)
• 3/4 cup Parmesan, grated

Instructions

1. 1Steep saffron in a ladle of hot stock.
2. 2Sauté onion and marrow, if using, in 2 tbsp butter until soft.
3. 3Add rice and toast 2 minutes, stirring constantly.
4. 4Pour in wine and stir until absorbed.
5. 5Add hot stock one ladle at a time, stirring and waiting for each addition to absorb.
6. 6Stir in the saffron stock partway through for color.
7. 7When rice is creamy and al dente, remove from heat and beat in remaining butter and Parmesan.

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