A creamy and bright Lombard risotto, flavored with saffron, butter, and Parmigiano Reggiano. The rice remains slightly al dente, with the glossy, rippling texture typical of Italian service.
Ingredients
- 320 g Carnaroli rice
- 1200 ml hot beef broth
- 2 pinches saffron threads
- 1 piece yellow onion
- 90 g unsalted butter
- 40 g beef bone marrow
- 10 cl dry white wine
- 70 g grated Parmigiano Reggiano
- to taste fine salt
Method
- Steep the saffron in a little hot broth while the base cooks, until the liquid turns an intense yellow and becomes very fragrant.
- Finely chop the onion, then sweat it gently with some of the butter and the marrow in a wide pot, until translucent, soft, and uncolored.
- Add the rice and toast it while stirring, until the grains are hot to the touch, shiny, and slightly translucent around the edges.
- Pour in the white wine and stir until completely evaporated; the rice should smell of the wine's fruitiness without a raw alcohol odor.
- Add the hot broth gradually, ladle by ladle, stirring frequently and waiting until the liquid is almost absorbed before adding more.
- Halfway through cooking, stir in the saffron infusion and continue with the hot broth; the rice should take on an even golden color and remain loose in the pot.
- When the rice is tender but still slightly firm in the center, remove from the heat; the texture should be fluid, glossy, and ripple when the pot is tilted.
- Stir in the remaining cold butter and grated Parmigiano Reggiano, cover briefly off the heat, then mix vigorously to achieve a smooth cream.
- Taste, adjust the salt, then serve immediately in warm shallow bowls, with a glossy, slightly spread-out surface.
Nutrition
Per serving
- Energy
- 585.7 kcal
- Protein
- 15.53 g
- Carbohydrate
- 66.65 g
- Fat
- 25.52 g
- Fibre
- 1.13 g
- Calcium
- 6.71 mg
- Iron
- 0.12 mg
- Magnesium
- 3.22 mg
