Risotto alla Milanese | Bone Marrow and Saffron Risotto

[“Leggende e storie milanesi” by Laura Maragnani and Franco Fava] …One day, after many years of teasing, the young man decided to play a trick on his master, whose daughter was to be married. He bribed the cook and sprinkled a little yellow powder in the risotto for the wedding dinner. Imagine the amazement of the diners at the table when a pyramid of yellow risotto was served! Some took courage and tasted, and then another, and another, and in the blink of an eye the huge mountain of yellow rice disappeared: the “Risotto alla Milanese” was born.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Arrange marrow bones on the bottom of the cold saute pan and place it on low-medium heat to slowly render fat. It'll take 25-30 minutes. Turm bones upside down after the first 15 minutes.

Step 2

Discard bones and strain 2 tbsp of rendered fat to remove solids.

Step 3

Finely dice onions. Measure other ingredients. Bring the stock to boiling.

Step 4

Saute onions in marrow fat on medium heat, season with salt and pepper.

Step 5

Add rice to the onions and cook briefly until rice grains are semi-transparent and hot to the touch. Do not let it caramelize. Add white wine, stir, and let the wine evaporate.

Step 6

Add the first portion (~2-3 cups) of simmering stock to cover the rice. Sprinkle with saffron. Set the timer for 20 minutes.

Step 7

Cook, stirring over high heat until the stock is partially absorbed, partially evaporated. Stir constantly and gently.

Step 8

Repeat 2-3 more times with the rest of the stock. Stir constantly and gently.

Step 9

Continue till the end of 20 minutes period. Turn off the heat. Adjust the taste. See the picture for how much liquid should be in the pan before turning off the heat.

Step 10

Add butter and parmesan, stir, cover with a lid and let your risotto set for about 3-5 minutes before serving. It will absorb most of the liquid left after cooking. Serve with either cooked marrow bones or Ossobucco and Gremolata.

Step 11

Combine all ingredients right before serving to make the gremolata while risotto is resting.

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