Saffron risotto – Risotto a la Milanese

Serves 4 – traditionally goes with Osso Bucco.

  • 1 small onion chopped
  • small piece of marrow from beef bone – optional
  • 60g unsalted butter
  • 1000ml meat or chicken stock
  • 300g risotto rice
  • 150ml dry white wine
  • salt
  • 1/2 teaspoon saffron threads or 0.25 teaspoon powdered saffron
  • 50gms parmesan
  • salt and pepper

In a large saucepan fry the onion over a low heat in half the butter for about 8 mins stirring occasionally until the onion is soft and translucent. Heat the stock in a separate pan. Add the rice to the onions and stir to coat the grains well with butter. Add the wine and cook until absorbed; add the stock a ladle at a time, stirring until absorbed and add a little salt and the saffron along the way.

When the rice is done after about 15-17mins, take off the heat – it should be creamy but the grains still firm – add the remaining butter and the parmesan and more salt and pepper as needed.

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