Risotto Milanese is the traditional accompaniment to Osso Buco. In its genuine form, it contains beef bone marrow, though this is usually left out of most modern versions of the risotto. Because I love beef bone marrow, I am putting it in.
375g arborio rice
75g uncooked beef bone marrow, chopped
1 large onion, finely chopped
750ml chicken stock
250ml dry white wine
½ teaspoon saffron threads
30g butter extra
2 tablespoons Parmesan cheese, grated
Salt and freshly ground pepper
In one saucepan, bring stock to the boil, then reduce to a simmer.
In another large heavy-based pot or casserole, heat oil and cook onion until tender. Stir in the bone marrow, then add the rice and stir well until all the rice has been coated with the butter. Add wine and 1 cup of the hot stock and the saffron. Bring to the boil, stirring well. When liquid has almost evaporated, add more stock, stir until liquid has almost evaporated and continue to add stock and stir until the risotto is ‘al dente’, or cooked but still firm. Cooking is all done with the pot uncovered and should take about 20 minutes. The risotto should not be too dry.
When almost cooked, add extra butter and grated Parmesan and stir until melted. Serve at once.