Risotto alla Milanese
A lustrous, saffron-scented risotto with a creamy, slightly toothy bite from perfectly cooked arborio rice. The dish finishes with a glossy emulsion of butter and cheese that carries the saffron's golden color and scented warmth.
1 ½ cup arborio rice
6 cup chicken stock, kept hot
¼ tsp saffron threads, crushed
4 tbsp unsalted butter, divided
2 tbsp olive oil
1 yellow onion, finely chopped
½ cup dry white wine
2 tbsp beef marrow, cut into small pieces
¾ cup parmesan, finely grated
1 tsp salt
½ tsp black pepper, freshly ground
1 tbsp flat-leaf parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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