Risotto alla Milanese

In a large, heavy pan, melt 50g butter with 30g beef bone marrow (optional but traditional). The marrow adds incredible richness.

Add 1 finely diced shallot and sauté until translucent, about 3 minutes. Do not let it brown, which would add unwanted color.

Add 320g Carnaroli rice (preferred for this dish) and toast for 2 minutes, stirring constantly until edges become translucent.

Pour in 150ml dry white wine and stir until completely absorbed. The wine adds essential acidity to balance the richness.

Begin adding warm stock one ladle at a time, stirring gently but constantly. Wait for each addition to be mostly absorbed before adding more.

After about 10 minutes, add the saffron with its soaking liquid. Continue adding stock and stirring for another 6-8 minutes.

The risotto is ready when the rice is al dente and the consistency is creamy and flowing - it should spread slowly when plated.

Remove from heat and perform the mantecatura: vigorously stir in 50g cold cubed butter and 100g freshly grated Parmigiano-Reggiano.

Season with salt and white pepper. The risotto should be a beautiful golden color throughout with no white spots.

Let rest for 1 minute, then serve in warm shallow bowls. In Milan, this is traditionally paired with ossobuco alla milanese.