Saffron Milanese risotto

Method

1. 1

   Keeping the stock hot

   Keep the stock hot in a separate pan over a low heat, making sure it does not boil.

   5 min
2. 2

   Frying the onion and marrow

   Melt the butter with the oil, then fry the onion and marrow until golden.

   5 min
3. 3

   Toasting the rice

   Add the rice and toast it until the grains turn glassy and translucent.

   2 min
4. 4

   Deglazing with wine

   Pour in the white wine and stir until it evaporates completely.

   1 min
5. 5

   Adding the stock

   Add the hot stock a ladle at a time, stirring constantly, and only add as much as the rice absorbs. Add the saffron stock halfway through.

   15 min
6. 6

   Resting and finishing

   Once the rice is al dente, take it off the heat, stir in the cold butter and grated cheese, then rest it under a lid.

   2 min