An all-time classic from Milan, risotto alla Milanese works perfectly as a side dish with ossobuco or as a first course on its own. The key ingredient is the use of saffron which give this dish it’s unique taste and signature yellow colour.

SERVES 4

Ingredients

• 6 cups chicken stock
• 1 tbsp. saffron threads
• 3 tbsp. unsalted butter
• 2 small yellow onions, minced
• 2 cups Arborio rice
• 1 cup dry white wine
• 2 oz. raw bone marrow (optional)
• ½ cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

Preparation

Heat stock and saffron in a 2-qt. saucepan over medium heat; keep warm. Heat butter in a 4-qt. saucepan over medium-high heat.

Add onions; cook until soft, about 4 minutes.

Add rice; cook until lightly toasted, about 4 minutes.

Add wine; cook until evaporated, about 2 minutes.

Add ½ cup warm stock; cook, stirring, until absorbed, about 2 minutes.

Continue adding stock, ½ cup at a time, and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total.

Stir in marrow, if using, and Parmesan; season with salt and pepper.