Risotto milanese

Risotto milanese

By
From
Best Kitchen Basics
Serves
6
Photographer
Petrina Tinslay

Risotto is one of those traditional dishes so surrounded by rules and lore that it’s hard for any two people to agree on what is ‘correct’. These are the basic criteria for a good risotto and in no particular order of importance: the correct rice, the correct pan, the correct base recipe, the correct toasting of the rice, the correct way to stir, the correct degree of patience, whether to add fat at the end or not, and when it is ready it should create a ‘wave’ (how big this wave is, is a matter of dispute). This is one version and it’s good and delicious and some people would agree. As the Romans would say, De gustibus non est disputandum (‘in matters of taste, there are no disputes’).

Ingredients

Quantity Ingredient
2 litres beef broth
100g bone marrow
3 french shallots, finely chopped
240g carnaroli rice
40 saffron threads
100ml dry white wine
1 teaspoon sea salt
3 tablespoons grated parmigiano reggiano
20g butter
1 teaspoon freshly ground white pepper

Method

  1. Heat the broth in a saucepan over medium heat. Set aside and keep warm.
  2. Heat the bone marrow in a 4 litre saucepan over medium heat until it melts. Add the shallot and cook, stirring, until it is soft, about 3 minutes. Add the rice and cook for 2 minutes to ‘toast’ it. Add the saffron then the wine. Cook until the wine has reduced and evaporated. Add the salt. Add the reserved stock, 125 ml at a time, stirring until each addition is absorbed before adding more.
  3. Cook, stirring often, until the rice is tender and creamy, about 20–22 minutes. Stir in the parmesan, butter and pepper and adjust the salt if necessary.
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