This first course belongs to the city of Milan culinary tradition. Milanese risotto, also called “saffron risotto” is a very old recipe, legend says that more than 500 years ago, while an artist was preparing the dye to colour the window glass of the city cathedral (Il Duomo di Milano) by accident poured some saffron powder into the nearby pan of rice.
To cook the proper "risotto alla Milanese" it is required to the use of some beef bone marrow and meat stock during the preparation, and this of course would exclude this dish being classified as for vegetarian.
INGREDIENTS: 2 caps #Carnaroli rice (or Arborio rice) 2 ounces Butter (separate in one 1 ounce knob and one 2/3 ounce knob) 1 1/2 ounces Beef bone marrow 1/2 Onion (chopped small) 1 cup White wine 6 cups of hot meat stock (some extra stock can be needed) 1/3 teaspoon #Saffron powder (or better stamens) dissolved in 3 tablespoons of water 4 tablespoon Grated Parmesan cheese Salt and black pepper to taste
First you will need a large heavy and thick based saucepan with good heat dispersal to avoid risotto to stick during preparation. Melt 2/3 the butter in the saucepan at medium heat, then add the chopped onion until golden softened. Add the rice and let it roast a bit, 2 minutes. Blend the white wine and then add the bone marrow. Start pouring the stock to submerge the rice and stir slowly at medium heat. Let the liquid been adsorbed and check rice consistency. Continue adding simmering stock a ladleful at a time as needed, the risotto should be soupy rather than mushy. Add the saffron when the risotto is almost ready. When the rice is cooked, remove the pan from the heat, stir in the remaining butter and parmesan.