Quick CardRisotto alla Milanese
2 servings
Saffron Infusion
- a pinch of saffron threads (or 2 small sachets of saffron powder), to taste
- a few spoonfuls of warm water or broth, to taste
Risotto
- 500 mlbeef broth, ideally homemade, kept at a simmer
- 20 to 25 gbutter
- 20 to 25 gbeef bone marrow, scooped from the bone and finely chopped
- ½onion (or 2 shallots), finely chopped
- 200 gCarnaroli or Vialone Nano rice
- a splash of dry white wine, to taste
- 25 to 30 gParmigiano Reggiano, finely grated
- 15 mlbutter, for finishing, cold, in pieces
- Parmigiano Reggiano, to serve, to taste
- salt, to taste
- Saffron Infusion Grind the a pinch of saffron threads (or 2 small sachets of saffron powder) to a powder in a mortar, then pour over the a few spoonfuls of warm water or broth and leave it to infuse for at least 15 min, longer if you can. Saffron powder only needs stirring in to dissolve.
- Risotto Bring the 500 ml beef broth, ideally homemade to a gentle simmer in a saucepan and keep it there, next to the risotto pan.
- Melt the 20 to 25 g butter in a wide, heavy pan over low heat. Add the 20 to 25 g beef bone marrow and ½ onion (or 2 shallots) and cook very gently, stirring now and then. 8 min to 12 min
- Raise the heat to medium, add the 200 g Carnaroli or Vialone Nano rice and stir it in the fat until every grain is coated and hot. 2 min to 3 min
- Pour in the a splash of dry white wine and stir until it has evaporated. 1 min to 2 min
- Add a ladle of hot broth and stir gently until it is almost absorbed, then add the next. Keep going a ladle at a time, at a lively simmer. 16 min to 18 min
- About halfway through, pour in the saffron with all its liquid and keep cooking as before. For a stronger saffron flavour, add it in the last 5 min instead.
- Taste the rice: it is ready when tender but with a slight firmness at the centre. Season with salt if the broth needs it.
- Turn off the heat. Add the 25 to 30 g Parmigiano Reggiano and the 15 ml butter, for finishing and beat vigorously with a wooden spoon for a minute or two. 1 min to 2 min
- Spoon onto warm plates straight away and pass extra Parmigiano Reggiano, to serve at the table.
