Risotto alla Milanese with Saffron and Bone Marrow

— The Method

How it comes together.

1. Step 01

   Steep the saffron threads in 2 tablespoons of warm stock for 5 minutes while you prepare everything else.

2. Step 02

   In a heavy saucepan, warm the olive oil and butter over medium heat. Add the minced shallots and sauté gently until translucent and soft, about 3 minutes. Add the rice and stir for a couple of minutes so every grain is coated and lightly toasted; you want the edges to feel hot and glassy while the centers stay chalky.

3. Step 03

   Pour in the white wine and stir until it's nearly absorbed. Begin adding the warm stock one ladle at a time, stirring steadily but not frantically. Allow each addition to absorb before adding the next, and keep the rice at a gentle, steady simmer throughout.

4. Step 04

   After about 18 minutes, the rice should be creamy but still have a slight firmness at its core. Add the saffron and its steeping liquid, then the bone marrow. Stir gently until the marrow melts into the risotto, about a minute.

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5. Step 05

   Remove from heat and fold in the Parmesan, salt, and pepper. Taste and adjust seasoning. The risotto should flow slightly on the plate — if it seems too thick, add a splash more hot stock. Divide among warm bowls and finish with fresh parsley.