Ingredients
• 320 g Carnaroli or Arborio rice
• 1 litre hot beef or veal stock
• 1 small onion, very finely chopped
• 1 tbsp bone marrow (or 50 g butter)
• 50 g butter (for finishing)
• 150 ml dry white wine
• A generous pinch of saffron threads, soaked in 3 tbsp warm water
• 80 g Parmigiano-Reggiano, freshly grated
• Salt and white pepper, to taste
Preparation
1. Keep your stock hot in a separate pot over low heat — cold stock will shock the rice and ruin the texture.
2. In a wide, heavy-bottomed pan, melt the bone marrow (or butter) over medium heat. Add the onion and cook very gently for 8–10 minutes until completely soft and translucent, but not coloured.
3. Add the rice and toast for 2 minutes, stirring constantly, until the grains become slightly translucent at the edges. Pour in the white wine and stir until fully absorbed.
4. Begin adding the hot stock one ladleful at a time, stirring continuously and waiting for each addition to be absorbed before adding the next. This process takes 16–18 minutes.
5. Halfway through cooking (around minute 9), stir in the saffron water — watch as the risotto transforms to a stunning gold.
6. When the rice is al dente and the mixture moves like a slow wave when you shake the pan (all'onda), remove from heat. Add the cold butter and Parmigiano, and vigorously beat the risotto — this is the mantecatura, which creates the final creamy, glossy texture.
7. Rest for 2 minutes with a lid on, then serve immediately on warm plates.
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