Ciavarella Cristiano

The recipe for Milanese risotto according to tradition, one of the most representative first courses of Lombard cuisine. A yellow risotto, like saffron risotto, but which stands out above all for the presence of the marrow.

320 g of rice
60 g of grated cheese Parmigiano Reggiano DOP parmesan
60 g of butter
20 g of veal marrow
1 1/2 liters of meat broth
1 small onion
1 sachet of saffron

In a large saucepan, melt 30 grams of butter with the marrow, add the finely chopped onion and, over low heat, let it become transparent.

Add the rice, mix it so that, absorbing the sauce, it becomes shiny. Then bring it halfway through cooking, pouring a ladle of boiling broth from time to time, if the previous one has been absorbed.

At this point add the saffron dissolved with one or two tablespoons of warm broth and finish cooking by adding, as always, a ladle of broth at a time. The risotto must remain “on the wave”, so pay attention to the last amount of broth you add. Do not add salt, it is important that the broth is sufficiently salty.

Remove from the heat, whisk the risotto with the remaining butter and flavor it with the grated Parmigiano Reggiano DOP parmesan.

Cover and after a few minutes transfer it to a hot serving dish. Serve it immediately.

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