Milanese Risotto

Instructions

1. 1

   To prepare Milanese risotto, start with the broth. First, separate the bone marrow from the bones. Then, peel and coarsely chop the vegetables. Heat a drizzle of oil in a large pot and add the bones. Toast for 3-4 minutes over medium-high heat, then add the vegetables.

2. 2

   Sauté for another 3-4 minutes, then cover with water. Bring to a boil, then cover with a lid and simmer over low heat for about 2 hours.

3. 3

   When the broth is ready, prepare the risotto: in a large saucepan, put the butter and bone marrow. Stir over low heat until melted.

4. 4

   Once melted, add the onion and let it soften, then add the rice and toast for 3-4 minutes over medium heat, stirring frequently.

5. 5

   When the grains are warm to the touch, deglaze with white wine and let the alcohol evaporate completely. At this point, add a ladle of hot broth, filtering it through a sieve, and continue cooking the rice in this way for about 16-18 minutes, adding more broth as it is absorbed.

6. 6

   Meanwhile, dissolve the saffron in a small bowl with a small amount of broth. When there are 5 minutes left of the cooking time, add the saffron.

7. 7

   Stir well to combine evenly, then turn off the heat and stir in the cold butter and grated Parmigiano Reggiano.

8. 8

   Add a drizzle of broth and stir well, then you can plate. Your Milanese risotto is ready to be served!