Step 1 of 8
Bloom the saffron in a ladle of hot stock. Set aside.
Step 2 of 8
In a wide heavy pan, melt the bone marrow over medium heat. Sweat the shallot 4 minutes until translucent — no colour.
Step 3 of 8
Add the rice. Toast for 90 seconds, stirring, until the grains turn semi-translucent at the edges.
Step 4 of 8
Pour in the wine. Stir until fully absorbed.
Step 5 of 8
Add hot stock one ladle at a time, stirring continuously. Wait until each ladle is mostly absorbed before adding the next. About 18 minutes total.
Step 6 of 8
After 10 minutes, stir in the bloomed saffron with its stock. The rice turns deep yellow.
Step 7 of 8
When the rice is al dente — biting through a grain shows a thin white core — pull off the heat. Adjust salt.
Step 8 of 8
Add the grated parmigiano and the cold butter cubes. Beat vigorously with a wooden spoon — *mantecare* — for 30 seconds. The risotto should be loose enough to flow on the plate (*all'onda*) but not soupy.
Ingredients 9
the rice
- 320 g Carnaroli rice (or Vialone Nano)
- Generous pinch (0.4 g) saffron threads
- 1.2 L hot beef or chicken stock
- Sea salt to taste
the soffritto
- 30 g beef bone marrow, finely diced (or 30 g butter if unavailable)
- 1 small shallot, finely minced
- 100 ml dry white wine
the mantecatura
- 60 g Parmigiano Reggiano, finely grated
- 60 g cold butter, cubed