Italian Grand Prix: Risotto Milanese with Osco Buco
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Homemade Italian Cooking with Cara
1½cupsCarnaroli RiceArborio also works
2TBbutter + 3 tablespoons for finish
1ounceBeef bone marrowoptional
1cupdry white winei.e. Italian pinot grigio
1½cupsof fresh grated parmesan
Simmer beef stock and water in a saucepan on your stovetop within easy reach of the risotto pan.
Place ½ cup hot beef stock in a small glass and add the saffron threads. Let steep while making the rice.
To make the risotto heat 2 tablespoons butter and olive oil in a large enamel pan over medium high heat.
Add onions, salt and pepper. Cook for 5 minutes or until translucent. Add the bone marrow if using, and cook until it dissolves into little bits.
Add rice and stir to coat. Cook for 4 minutes or until the rice starts to toast.
Add wine and stir until absorbed. Add 1 ladle of hot stock to rice at a time. Reduce heat to medium high.
Stir until each ladle is absorbed before adding another. Keep stirring and adding the stock until is used up. The risotto will start to get creamy. It will take at least 20 minutes to add all the liquid. Leave it runny at the end because the cheese will absorb more liquid. Risotto should be "toothy" or "al dente" when done. Each grain of rice should look separate and not a mushy mess.
Add the saffron/beef stock and stir to combine until a beautiful golden yellow color.
Add the parmesan cheese and remaining 3 tablespoons of butter to the risotto and stir to combine. Turn off the heat, cover with a tight lid, and let sit for 1 minute to allow the riotto to rest.