CLASSIC MILANESE SAFFRON RISOTTO

Preparation Method :

• Soak the onion in cold water for about 10- 12 minutes, then drain and squeeze dry in a napkin.
• Melt the butter in a large pan and fry the onion very slowly with the beef marrow.
• When the onion is soft add the rice. Stir to coat the grains in the butter and onions and cook until the rice is crackling hot but not colored.
• Traditionally made with veal, beef and chicken, assorted vegetables but no tomato is the rich Stock.
• Begin to add the hot stock a ladleful at a time stir constantly and allow the liquid to be absorbed before adding more.
• Continue to cook the rice in this way, make sure that the rice always absorbs the stock before you add more liquid.
• About half way through the cooking time add the saffron powder and mix thoroughly in t0 the rice.
• When the risotto is creamy and velvety, but the rice grains are still firm to the bite, take the pan off the heat.
• Stir in the rest of the butter and the cheese. Cover and rest for 5 minutes, then stir again and transfer onto a warmed platter.
• Serve at once, with extra grated Parmigiano Reggiano at the table.