Probably the most famous Italian risotto recipe: the original Milan version is made with the cow’s spinal marrow (nowadays almost impossible to find) and saffron. Make sure you have good quality saffron and butter for a great risotto!
Ingredients (for 2)
- 1 cup white rice
- 1/2 tsp saffron
- 2 tbsp grated Parmesan cheese
- 3 cups beef stock
- 1/2 onion
- 1/4 cup white wine
- 2 tbsp butter
- a pinch of salt
Directions
- Take a large saucepan or skillet and melt ½ of the butter over medium heat
- In a different deep saucepan bring beef stock to a simmer
- Thinly dice the onion and add it to the pan with the butter; cook for 2 minutes or until translucent
- Stir in the rice and toast it at high heat until warm (2-3 minutes)
- Add the wine, and stir continuously over medium heat until evaporated (about 1 minute)
- Add hot broth in small quantities (half a cup at a time), stirring continuously, until absorbed
- Halfway through the cooking time, add saffron (you can melt it in the stock), season with a pinch of salt and stir
- When the rice is cooked through, but remains slightly firm to the bite, remove from the heat
- Add the remaining butter and Parmesan cheese and stir rapidly to make it creamy
- Let it rest for 3-4 minutes and then serve warm but not hot!
Tips from the Chef
- In order to check if the rice has been toasted enough time before adding the wine, you can touch it with the back of your finger: if it is pretty warm you can add the wine
- Before adding the stock, be sure that all alcohol has evaporated by smelling the risotto
- Use the Italian rice variety “Carnaroli” for the best result
