Formula Food: Risotto alla Milanese

Ingredients

• 600g Carnaroli or Vialone Nano rice (or Risotto rice)
• 1.5 litres of 'good broth of meat'
• 120g of butter
• 65g of ox marrow
• 1 finely chopped spring onion, just the one.
• 20 saffron pistils
• 120g of grated Grana Padano cheese. Don't skimp on quality!

Instructions

1. Soak the saffron pistils in a bowl of the boiling broth.
2. Fry the onion in half the butter and the marrow in a pan over low heat. Not for too long, just so it softens.
3. Add the rice and toast it.
4. Once the rice is coated well add the broth a ladle at a time, allowing each to soak in before adding the next.
5. Once all the broth is cooked in and the rice almost al dente, add the remaining butter and the cheese. Stir well and serve on the table, steaming hot.

Recipe Notes

You can add wine to this, either white or red, but be sure to evaporate it off before adding the broth. And reduce the broth amount by how much wine you add. Do not add any other ingredients, especially peppers or mushrooms that could detract from the 'smokey' rich flavour of the dish.

Recipe by

Alessandro Molinari Pradelli from the book - La Cucina Regionale Italiana