Risotto alla Milanese

Ingredients

• •1.5 cups Arborio rice
• •1 pinch Saffron
• •1 g Saffron threads
• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •1200 ml Chicken broth
• •6 cups Chicken stock
• •150 ml White wine
• •2 tablespoons Olive oil
• •100 g Parmigiano-Reggiano
• •2 medium Shallots
• •3 cloves Garlic
• •4 tbsp Butter
• •1 cup Parmesan
• •1 medium Onion
• •50 g Bone marrow

Instructions

1. 1

   Heat broth and steep saffron strands in warm liquid

   💡 Saffron releases color and flavor best in warm liquid

2. 2

   Sauté finely diced onion in butter until translucent

   💡 Never let onions brown - they should remain pale

3. 3

   Add rice and toast for 2 minutes until edges are translucent

   💡 Toasting locks in starch for creamy texture

4. 4

   Add wine and stir until absorbed

   💡 Wine adds acidity and complexity

5. 5

   Add warm stock one ladle at a time, stir frequently

   💡 Stock must be absorbed first

6. 6

   Continue 18-20 minutes until creamy but al dente

   💡 Taste test the rice

7. 7

   Rest 2 minutes, then serve immediately

   💡 Risotto waits for no one - serve at once