Milanese risotto
A recipe from the Good Food collection.
Ingredients
200 ml (¾ cup) dry white vermouth or white wine
large pinch of saffron threads
1.5 litres (6 cups) chicken stock
100 g (3 oz) butter
75 g (2½ oz) beef marrow
1 large onion, finely chopped
1 garlic clove, crushed
350 g (12 oz) risotto rice (arborio, vialone nano or carnaroli)
50 g (2 oz) Parmesan, grated
Method
Step 1
Put the vermouth in a bowl, add the saffron and leave to soak. Put the stock in a saucepan, bring to the boil and then maintain at a low simmer.
Step 2
Melt the butter and beef marrow in a large wide heavy-based saucepan. Add the onion and garlic and cook until softened but not browned. Add the rice and reduce the heat to low. Season and stir briefly to thoroughly coat the rice.
Step 3
Add the vermouth and saffron to the rice. Increase the heat and cook, stirring, until all the liquid has been absorbed. Stir in a ladleful of the simmering stock and cook over moderate heat, stirring continuously. When the stock has been absorbed, stir in another ladleful. Continue like this for about 20 minutes, until all the stock has been added and the rice is al dente. (You may not need to use all the stock, or you may need a little extra—every risotto will be slightly different.)
Step 4
Stir in a handful of Parmesan and serve the rest on the side for people to help themselves.
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