The Lombardy “golden rice” is prepared with saffron that was supposedly stolen during the construction of Milan's cathedral and has to be constantly stirred to liberate starch and make it creamier but not creamy.
Ingredients
- 320g Carnaroli rice
- 1L warm chicken stock
- 80g bone marrow (or butter)
- 1 onion (finely minced)
- 120ml dry white wine
- 0.5g saffron threads
- 50g Parmigiano-Reggiano
- 40g butter (cold
- cubed).
Instructions
**Toast:** Melt marrow in wide heavy pan. Add onion and cook until it’s translucent (5 minutes). Add rice, toast for three minutes until edges turn translucent.
**Deglazing:** Add wine and stir until evaporated.
**The Ladle:** Add warm stock, always stirring, one ladle at a time. Pour in until absorbed before adding next.
**Saffron:** Dissolve saffron with a small quantity of warm stock. Add at 15-minute mark. Cooking continues for 12-15 minutes until al dente.
**Mantecatura:** Let off the heat and stir cold butter and cheese vigorously. Cover, rest 2 minutes.
**Service:** Risotto needs to spread slowly when it is plated. Immediately serve with osso buco.