Risotto alla Milanese

From a YouTube video Watch the original

Ingredients

• 360 grams of Vialone Nano rice
• 2 sachets of saffron
• 40 grams of white onion
• 50 grams of Parmesan cheese, grated
• 80 grams of butter
• 25 grams of beef marrow
• Half a glass of white wine
• Salt
• Meat broth

Instructions

1. Heat the meat broth in a pot.
2. Finely chop the white onion and sauté it with half of the butter in a saucepan until translucent.
3. Add the rice to the saucepan and toast it until hot.
4. Pour in the white wine and let it evaporate.
5. Begin adding the hot broth gradually, stirring constantly.
6. After 7-8 minutes, add the saffron to the rice.
7. Continue cooking for 6-7 more minutes until the rice is cooked (about 18 minutes total).
8. Add the beef marrow and adjust salt towards the end of cooking.
9. Remove from heat and cream the risotto by adding butter and grated Parmesan cheese, stirring vigorously.
10. Cover the risotto and let it rest for a minute before serving. Enjoy your creamy Risotto alla Milanese!

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