Ingredients
Scale
1 cup Carnaroli rice
1 small onion, chopped
1 glass dry white wine
4 cups hot beef or chicken stock
1 tbsp grated Parmigiano Reggiano
¼ stick (about 30g) cold butter, cubed
Extra-virgin olive oil, to taste
Salt, to taste
60g beef marrow (or marrow from 4 veal bones), seared and cubed
1 tsp saffron threads
Instructions
- Place the saffron threads in a small bowl with warm water and let them soak while you cook.
- In a medium saucepan, heat olive oil over low heat. Add chopped onion and cook until soft.
- Add the rice and toast it for 2–3 minutes, stirring gently.
- Pour in the white wine. Let it bubble and evaporate.
- Start adding the hot stock, one ladle at a time. Stir after each addition and wait until it’s mostly absorbed.
- While the risotto cooks, sear the bone marrow in a hot pan for 1 minute, then cut it into small cubes.
- After about 10 minutes of cooking, add the cubed marrow to the risotto.
- When the rice is almost done, pour in the saffron water and stir. Cook until the risotto is creamy and al dente.
- Turn off the heat. Add the cold butter and grated cheese. Cover the pan and let it rest for 2 minutes.
- Remove the lid, stir gently, then shake the pan back and forth to make the risotto wave and turn creamy. Serve hot!
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Main Course
- Cuisine: Italian