Saffron Risotto alla Milanese

Steps

1. 1

   Warm the stock and steep the saffron in a small ladleful of hot stock for 5 minutes.

2. 2

   In a wide saucepan, melt half the butter with the marrow. Add the finely chopped shallot and cook gently without letting it color.

3. 3

   Add the rice and stir for 1 to 2 minutes until the grains look glossy around the edges. Pour in the white wine and let it reduce almost completely.

4. 4

   Add the hot stock one ladle at a time, stirring regularly and waiting until the liquid is nearly absorbed before adding more.

5. 5

   Halfway through cooking, stir in the saffron infusion. Continue until the rice is al dente and the texture is fluid and creamy, about 18 minutes total.

6. 6

   Off the heat, beat in the remaining butter and the Parmesan. Stir vigorously until the risotto turns glossy and softly creamy, then serve at once.