RISOTTO ALLA MILANESE

In a large deep skillet heat vegetable oil on medium heat and cook onion for 2-3 minutes with bone marrow until fragrant.

Add rice and allow it to get slightly toasted. Add white wine & allow to evaporate.

Season the rice with salt (this is the right stage to put seasoning otherwise your risotto will never get any flavour).

Add the saffron.

Continue adding stock and cooking until the liquid is absorbed. Stir the risotto frequently.

Test if the rice is cooked to the desired texture, if not, continue adding a little bit of stock, cooking and stirring until the rice is ‘al dente’.

Keep the rice in the pan, and cover it with a towel and let it rest for 2 minutes.

Add cold butter and if the rice looks dry, add half ladle of hot stock. Keep stirring to get a creamy texture.

Add parmesan and keep stirring.

Serve risotto. Enjoy!