CookEat Recipe
Milanese Risotto with Marrow and White Wine
Saffron risotto enriched with beef bone marrow, white wine, butter and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 500 g risotto rice; 80 g butter, divided equally; 40 g inspected food-grade beef leg-bone marrow, removed from the bone; Half a medium onion; About 100 ml dry white wine, representing two-thirds of a small glass; About 1.75 litres ready-to-use broth; About 0.3 g saffron threads, or enough to colour the rice yellow; 60 g grated Parmesan, plus a little to offer separately; Salt to taste if needed.
Step 2
Obtain food-grade marrow from beef leg bones from an inspected supplier; this is bone marrow, not spinal cord or brain. Keep cold until use and remove any bone fragments. Heat the broth. Crush the saffron and dissolve it in a few tablespoons of hot broth.
Step 3
Finely chop the onion and cook it with the marrow and 40 g butter until well softened and golden. Add the rice and stir for a few minutes to coat the grains.
Step 4
Add the white wine and let it reduce while stirring. Cook the rice with hot broth added gradually, keeping enough liquid in the pan for even cooking. Add the dissolved saffron about halfway through. Simmer until the rice is just tender, about 16–20 minutes, and the marrow is completely cooked into the mixture.
Step 5
Just before removing from the heat, stir in the remaining 40 g butter and the Parmesan. Taste before adding salt. Serve immediately, fairly dry but moist, with additional Parmesan offered separately.
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