The "golden rice" of Lombardy, infused with saffron allegedly stolen during the construction of Milan's cathedral, requires constant stirring to release starch and create creaminess without cream.
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
1
The Toasting
Melt marrow in wide heavy pan. Add onion, cook until translucent (5 mins). Add rice, toast 3 minutes until edges translucent.
2
Deglazing
Add wine, stir until evaporated.
3
The Ladle
Add warm stock one ladle at a time, stirring constantly. Wait until absorbed before adding next.
4
Saffron
Dissolve saffron in small amount of warm stock. Add at 15-minute mark. Continue cooking 12-15 minutes until al dente.
5
Mantecatura
Off heat, vigorously stir in cold butter and cheese. Cover, rest 2 minutes.
6
Service
Risotto should spread slowly when plated. Serve immediately with osso buco.