Mastering the Art of Risotto

risotto-alla-Milanese

Ingredient ListPrint Recipe

  • 6 cups (1.4 L) beef stock or chicken stock, heated to a boil
  • 1 tablespoon (2 g) saffron threads
  • 3 tablespoons (42 g) unsalted butter
  • 1/2 cup (84 g) finely chopped yellow onion
  • 1  3/4 cups (340 g) Carnaroli rice
  • 3/4 cup (75 g) grated Parmesan cheese, plus some for garnish
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 ounces (57 g) bone marrow (about 2 tablespoons), finely chopped
  • Kosher salt and freshly ground black pepper

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