Risotto alla Milanese

Prepare the Saffron: If using threads, place them in a small cup with 2 tablespoons of warm stock and let them infuse for at least 20 minutes before starting.

The Soffritto: In a heavy-bottomed pan or a traditional copper risottiera, melt half of the butter (40g) over medium heat. Add the minced onion and the beef marrow (if using). Sauté gently for about 5 minutes until the onion is translucent and soft, but not browned.

The Tostatura (Toasting): Add the rice to the pan. Stir constantly for 2–3 minutes until the grains are hot to the touch and the edges become slightly translucent. This step “seals” the starch and ensures the rice stays firm.

Sfumatura (Deglazing): Pour in the white wine. Let it bubble and evaporate completely until the sharp scent of alcohol is gone.

Adding the Stock: Begin adding the simmering beef stock one ladle at a time. Stir frequently but gently. Wait until the liquid is almost absorbed before adding the next ladle.

Adding the Gold: Halfway through the cooking process (about 10 minutes in), pour the saffron-infused liquid (or powder) into the rice. Stir well to distribute that iconic golden hue.

Final Texture: Continue adding stock until the rice is al dente (usually 16–18 minutes total). The consistency should be all’onda—wavy and fluid, not dry or stiff.

The Mantecatura: Remove the pan from the heat. This is the most crucial step. Add the remaining cold butter and the grated Parmigiano Reggiano. Stir vigorously (the “mantecatura”) to create a creamy, silky emulsion.

Rest and Serve: Cover the pan and let it rest for 1–2 minutes. Taste, adjust salt if necessary, and serve immediately on flat plates, spreading the rice out by tapping the bottom of the plate.