Italian Academy of Cuisine's Risotto alla Milanese

СОСТАВ РЕЦЕПТА

• 500g (17.6 oz) risotto rice
• 60g (4 tbsp) butter
• 30g (2 tbsp) beef marrow
• 2 L (8 1/3 cups) beef broth
• 1 onion, finely diced
• 1 pinch of saffron, dissolved in 240 ml (1 cup) of broth
• grated Parmigiano-Reggiano, as needed
• salt, as needed

ШАГИ

1. 01

   Place the saffron in 240 ml (1 cup) of hot, but not boiling, broth to dissolve.

2. 02

   Place the butter, diced onion, and marrow in a large heated saucepan and sauté over low heat until the onion becomes translucent. Add the rice and stir it in well so that it absorbs the flavors.

3. 03

   Increase the heat and start adding hot beef broth to the rice, one ladle at a time, while stirring in an even, circular motion. Each time the rice absorbs the broth, add more. Cook for about 15 minutes, depending on the quality of the rice, making sure it remains al dente.

4. 04

   Finally, add the remaining broth with saffron dissolved in it and remove it from the heat. Add grated Parmigiano-Reggiano cheese and season with salt.