Risotto alla milanese

Ingredients

• Carnaroli rice320 g
• Saffron threads or powder0.15 g
• Meat broth (beef and hen)1200 ml
• Cold high-quality butter60 g
• Parmigiano Reggiano aged 24 months60 g
• Finely minced yellow onion40 g
• Dry white wine (e.g., Pinot Grigio)100 ml
• Beef bone marrow (optional enrichment)20 g
• Fine salt6 g

Allergens

Milk, Sulphites
May contain traces of: Celery.

Method

1. Bring the meat broth to a gentle simmer and keep it at a constant temperature throughout the cooking process.
2. In a risotto pan or heavy-bottomed pot, melt 20g of butter with the marrow and sweat the onion over very low heat (approx. 90°C) for 5 minutes until translucent.
3. Increase heat, add the rice, and toast for 2-3 minutes while stirring continuously until the grains are vitreous and hot to the touch.
4. Deglaze with white wine and allow the alcohol to evaporate completely over high heat.
5. Begin adding the broth one ladle at a time, just covering the rice, and stir regularly to encourage starch release.
6. Halfway through cooking (after about 8-9 minutes), dissolve the saffron in a little warm broth and pour it into the rice.
7. Continue cooking for another 6-8 minutes, adding broth as needed, until an 'al dente' texture is achieved.
8. Turn off the heat and perform the 'all'onda' mantecatura: add the remaining cold butter (40g) and Parmigiano Reggiano, stirring vigorously.
9. Cover with a kitchen towel and let rest for 2 minutes before serving on flat plates, tapping the bottom to spread the rice evenly.