Ingredients – Serves 6
- 550 g rice (Carnaroli, Arborio or Vialone Nano)
- 50 g butter
- 30 g chopped veal marrow
- 2 spoons of clear and dark roast beef juice (if you have no juice increase marrow to 60 g)
- 2-3 l boiling stock (it must not be made from a stock cube)
- Small onion finely diced
- A piece of fresh butter
- 5 g saffron pistils or a packet of powdered saffron
- Salt (if necessary)
- Grated Parmesan cheese
Place the marrow, butter, roast juice and onion in a pot, and cook over low heat until the onion is translucent.
Add the rice and mix well until it absorbs the sauce and wet with white wine.
At this point, turn up the heat and begin to ladle the boiling stock over the rice, one ladle at a time, stirring all the while with a wooden spoon. As the stock evaporates and is absorbed, continue cooking on high heat, continue adding more stock, one ladle at a time until the rice is cooked. Take care that the rice is al dente. Cooking time is 14 to 18 minutes, depending on which kind of rice is used.
Two-thirds of the way through the cooking time, add the saffron infused in the stock. If powdered saffron is used, however, only add at the end in order not to lose the aroma.
When the risotto is cooked, taste and adjust salt if necessary. Add the cold butter and grated Parmesan cheese and beat in to make the risotto creamy. Pour into the risotto dish and leave to rest for a couple of minutes.
The risotto should be quite runny – all’onda or “wavy” – and the grains well separated but bound together by a creamy coating.
According to tradition, Milanese risotto is eaten with a spoon, accompanied by red wine and Parmesan cheese should be put out for the diners to help themselves.
Unless you are quite expert at cooking this dish, it is inadvisable to cook more than 7-8 portions at any one time or less than two.