Instructions
Bloom the saffron threads in a cup of hot broth and keep the rest at a bare simmer beside you.
5 minMelt 30 g of butter with the marrow in a wide heavy pot and sweat the onion over low heat until translucent and sweet, never browned, about 8 minutes.
8 minRaise the heat, add the rice, and toast it, stirring, until the grains turn pearly and click against the pot, about 3 minutes.
3 minPour in the wine and let it evaporate completely.
2 minCook the risotto: add hot broth a ladle at a time, stirring often, letting each addition almost vanish before the next. After 10 minutes, stir in the saffron broth.
14 minTaste at 16 to 18 minutes: the grain should be tender with a firm soul, the whole loose and rippling. Adjust salt.
4 minMantecatura: off the heat, add the cold butter and Grana and beat hard with the spoon until the risotto turns glossy and falls all’onda. Rest 1 minute, covered.
3 minShake each plate flat with a tap of the palm and serve immediately.
Chef's Tips
- Threads, never powder: Saffron powder is frequently cut and always flatter. Bloom whole threads at least 10 minutes; their color should turn the broth amber, not neon.
- Cold butter, hard beating: The mantecatura emulsifies starch, broth, and fat; cold butter and energy are what make the wave. Stir like you mean it.
- Under an ossobuco this risotto becomes Milan’s grandest plate; on its own, it wants nothing but a glass of something bubbly from Franciacorta.
