Name: Risotto with Saffron (Risotto alla Milanese)
Total time: 40 min
Yield: Serves 4 as a main course or 6 served with ossobuchi
Cuisine: Italy
Ingredients: ½ teaspoon saffron strands or powder; ¼ cup freshly grated Parmigiano-Reggiano; Salt; Freshly ground black pepper; 1¾ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano); 6 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 6 cups water; ½ small yellow onion; 3 tablespoons butter; 2 ounces beef marrow, from about 3 1½-inch marrow bones

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
40 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

It is rare that risotto is served with the meat course instead of by itself as a first course. This risotto, however, is traditionally paired with the ossobuchi. If you do serve them together, have the ossobuchi ready before you start the risotto so that you can serve as soon as the risotto is ready. An essential ingredient, which gives it its characteristic richness, is beef marrow. Ask your butcher or meat department for beef marrow bones.