Saffron Risotto from
Milan
Serves 4
Ingredients:
6 cups (1 1/2 quarts) Beef Broth or Chicken Broth , or a combination
1/2 teaspoon saffron pistils
7 tablespoons unsalted butter, cubed, at room temperature
1 small yellow onion, minced
2 ounces beef marrow, cut into 1/4-inch cubes (optional)
1 1/2 cups Vialone Nano rice
1/2 cup dry white wine
1/2 cup freshly grated Parmigiano-Reggiano
1/2 teaspoon salt
Preparation:
Heat the broth to just below the boiling point in a 2-quart pot. Remove 2 cups
of it to a bowl and dissolve the saffron in it; set aside.
Melt 3 tablespoons of the butter in a 12-inch sauté pan. Add the onion
and marrow, if using, and cook over low heat 15 minutes, stirring often. Raise
the heat to medium-high. Add the rice and cook, stirring with a wooden spoon,
for 3 minutes. Deglaze with the wine and cook until it evaporates, stirring,
about 3 minutes.
Begin adding the broth by the 1/2 cup and cook, stirring and adding more broth
whenever the liquid has been absorbed, for 15 to 18 minutes, or until the rice
is al dente. You may not need all of the broth. Strain the reserved saffron
broth over the risotto through a fine sieve lined with paper towels. Fold it
in along with the remaining 4 tablespoons of butter, the Parmigiano, and the
salt. Remove from the heat, cover, let rest 2 minutes, and serve hot.
(Micol Negrin, Rustico Regional Italian
Country Cooking, 2002)
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