Risotto alla Milanese

Method

1. 1

   Bloom the saffron threads in a cup of hot broth and keep the rest at a bare simmer beside you.

2. 2

   Melt 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.Melt 1 oz (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.

   Start 8 min timer
3. 3

   Raise the heat, add the rice, and toast it, stirring, until the grains turn pearly and click against the pot, about 3 minutes.

   Start 3 min timer
4. 4

   Pour in the wine and let it evaporate completely.

5. 5

   Cook 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.

   Start 10 min timer
6. 6

   Taste at 16 to 18 minutes: the grain should be tender with a firm soul, the whole loose and rippling. Adjust salt.

   Start 16 min timer
7. 7

   Mantecatura: 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.

   Start 1 min timer
8. 8

   Shake each plate flat with a tap of the palm and serve immediately.