Risotto alla Milanese (Milanese saffron risotto)

For ➍
350 g uncooked Arborio rice
40 g unsalted butter, divided*
3 tbs (or 60 g) beef marrow*
1 l beef stock
1 onion, thinly sliced
1 tsp saffron powder
15 cl dry white wine
salt to taste
75 g Parmigiano cheese

Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow* in the butter for about 10 m. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside.**
Sauté the rice in the pan over medium heat for 5 to 7 m, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and Parmigiano cheese. cheese. Turn off the heat, cover and let sit for 4 or 5 m.

Serve as a bed for ossobuco alle Milanese. Or by itself with as much Parmigiano cheese sprinkled over as you like.

*If not using beef marrow, use 90 g butter.
**Or leave the onions in the butter.
Risotto alla Milanese is about the only risotto served as a side dish.
Read the tip to make a quick fool-proof risotto.
Read another recipe for a saffron risotto.