Risotto alla Milanese: Classic Saffron Risotto

Ingredients

• 20 threads Raihan Saffron, bloomed in 1/4 cup warm chicken or vegetable stock
• 1 1/2 cups Carnaroli or Arborio rice
• 5 cups hot chicken or vegetable stock
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 4 tbsp butter
• 1/2 cup grated Parmigiano-Reggiano
• 2 tbsp marrow (optional, traditional)
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Melt 2 tbsp butter + 1 tbsp olive oil in a heavy pan over medium. Sauté onion 5 min until translucent.
2. Add rice (and marrow if using). Toast 2 minutes until edges go translucent.
3. Add wine. Stir until evaporated.
4. Add hot stock 1 ladle at a time, stirring constantly. Wait until almost absorbed before adding more.
5. After 16 minutes, stir in saffron bloom.
6. Continue 2–3 minutes until rice is al dente and creamy.
7. Off heat. Stir in remaining 2 tbsp butter and parmesan vigorously (mantecatura). Cover. Rest 2 minutes.
8. Plate. Tap the plate gently — risotto should spread, not mound.