Risotto Milanese

Instructions

1. Step 1

   Warm the beef stock in the saucepan over low heat. Transfer 120 ml to the mixing bowl, stir in the saffron, and steep for 5 minutes while keeping the remaining stock hot.

   Timer: 5 min (fixed)

   Ingredients used: 1200.0 ml Beef Stock, 0.2 gr Saffron

   Cookware: mixing bowl, saucepan, wooden spoon

2. Step 2

   Melt 3 tbsp of the butter with the beef bone marrow in the heavy-based pot over medium heat. Add the onion and cook until soft and translucent without browning.

   Timer: 8 min (fixed)

   Ingredients used: 40.0 gr Beef Bone Marrow, 40.0 gr Unsalted Butter, 80.0 gr Yellow Onion

   Cookware: Wide heavy-based pot, wooden spoon

3. Step 3

   Add the Arborio rice and stir over medium heat until the grains are hot and lightly translucent around the edges.

   Timer: 2 min (fixed)

   Ingredients used: 320.0 gr Arborio Rice

   Cookware: Wide heavy-based pot, wooden spoon

4. Step 4

   Pour in the wine and stir until it has almost completely evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: Wide heavy-based pot, wooden spoon

5. Step 5

   Add the hot stock from the saucepan one ladleful at a time over medium heat, stirring frequently. Allow each addition to be mostly absorbed before adding the next.

   Timer: 12 min (fixed)

   Cookware: ladle, saucepan, Wide heavy-based pot, wooden spoon

6. Step 6

   Stir in the saffron-infused stock and continue cooking until all the stock is incorporated. The rice should be al dente and surrounded by a loose, creamy sauce.

   Timer: 6 min (fixed)

   Cookware: mixing bowl, Wide heavy-based pot, wooden spoon

7. Step 7

   Remove the pot from the heat. Stir in the remaining 3 tbsp (40 gr) butter, the Parmesan, and the salt until glossy, then rest for 2 minutes and serve immediately.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 gr Fine Salt, 80.0 gr Parmesan Cheese, 40.0 gr Unsalted Butter

   Cookware: Wide heavy-based pot, wooden spoon