Milan's saffron-gold risotto, built on beef marrow, white wine and Carnaroli rice, stirred patiently into a loose, creamy grain that should still hold a bite.
Bloom the saffron
Steep the saffron threads in a small ladle of the hot stock and set aside.
5 minSoften the onion
Melt half the butter with the bone marrow in a heavy pot and cook the chopped onion over medium-low heat until soft and translucent.
5 minToast the rice
Add the Carnaroli rice and stir for two minutes until the grains turn glossy and slightly translucent at the edges.
Deglaze with wine
Pour in the white wine and stir until it has fully evaporated.
2 minStir in stock gradually
Add the hot stock one ladle at a time, stirring often and letting each addition absorb before adding the next.
Add the saffron
Halfway through cooking, stir in the bloomed saffron stock so the color and aroma work through the grains.
Finish al dente
Keep stirring and adding stock until the rice is creamy but still has a firm bite at the center, about eighteen minutes total from when the rice went in.
Beat in the butter and cheese
Off the heat, beat in the remaining butter and the grated Parmigiano Reggiano until the risotto turns loose and wave-like when you shake the pot.
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