Risotto alla Milanese

MILANESE RISOTTO

Milanese risotto is the classic accompaniment to osso buco.It takes its brilliant yellow colour from saffron and its rich flavour from beef marrow. My mum substitutes the beef marrow with a fatty piece of lardo or pancetta finely chopped. I have chosen this dish as it is my favourite dish that my mum makes for me and it gives me a warm, loving feeling of comfort and home. It also makes me nostalgic of our fun filled trips to our home in Italy, the warm summer nights and the aroma scented streets of Rome.

Ingredients

  • 185ml (¾ cup) dry white wine

  • Large pinch of saffron threads

  • 1.5 litres (6 cups) chicken stock

  • 100g butter

  • 75 g beef marrow, lardo or pancetta

  • 1 large onion, finely chopped

  • 1 garlic clove, crushed

  • 360 g risotto rice (Arborio or Carnaroli)

  • 50 g (½ cup) grated Parmesan cheese


Equipment

  • 2 sharp kitchen knives for chopping

  • 1 ladle

  • 1 large wide saucepan

  • 1 medium saucepan

  • 1 measuring cup

  • 1 chopping board

  • 1 large platter to serve


Method

  1. Pour the wine in a bowl, add the saffron and leave to soak. Put the stock in a saucepan, bring to the boil and then maintain at a low simmer (stays just below boiling point while bubbling gently).

  2. Melt the butter and beef marrow in a large wide saucepan. Place the onion and garlic in the saucepan and cook until softened but not browned. Add the rice and reduce the heat to low. Season and stir briefly to thoroughly coat the rice.

  3. Add the wine and saffron to the rice, increase the heat and cook, stirring continuously. When the stock has been absorbed, stir in another ladleful. Continue like this for about 20 minutes, until all the stock has been added and the rice is’ al dente’ (still firm when bitten). You may not need to use all the stock, or you may need a little extra - every risotto will be slightly different.

  4. Stir in a handful of Parmesan and serve the rest on the side for people to help themselves.


Serves 6 as a side dish