RISOTTO À LA MILANESE

-350gr Carnaroli rice

-70gr butter

-40gr grated Parmigiano

-50gr beef marrow

-1 shallot

-1/2 glass white wine

-1 L beef stock

-1 sachet saffron

-saffron in pistils

-salt

- Peel and finely chop the shallot, brown it on a low heat in a casserole with butter and beef marrow cut into chunks.

- Add the rice and let it toast until it becomes translucent. Moisten with the wine and stir until fully evaporated (pay attention to allow the alcohol to evaporate completely before adding the stock).

- Pour one ladle of boiling stock and cook the rice, adding more stock only when it has been completely absorbed. Stir often.

- When the rice is almost cooked, dissolve the powdered saffron in a little stock and add it to the risotto 3 minutes before the end. Add any salt to taste. Continue stirring and turn off the heat, add the cold butter and one part of grated Parmigiano.

- Cover with the lid and let stand for 5 minutes. Add the remaining Parmigiano. Should the rice be too dry, melt another small piece of butter in it. Garnish with the saffron pistils and serve.

 
Recipe of Simone Rugiati