Risotto Alla Milanese

Perfect accompaniment to Osso Bucco (see our recipe on forkd) ... or on its own!

• 1.5 litres chicken stock
• 80g butter
• 1 small onion, very finely diced
• 80g beef marrow (from the Osso Bucco) or use pancetta
• 400g arborio rice
• 1 glass of dry white wine
• 1 large pinch of saffron strands, infused in 4 tablespoons hot water
• 30g Parmesan cheese, finely grated, plus extra to serve
• Sea salt and freshly ground black pepper

1. Put the stock in a pan and bring to the boil, then turn it down to simmering point.

2. Heat half the butter in a large heavy-based pan, add the onion, and the marrow or pancetta and cook it gently for 6-8 minutes, until the onion is soft but not coloured.

3. Turn the heat up to medium, add the rice and stir for 2 minutes, until it is well coated in the butter. Add the wine and simmer until it has been absorbed.

4. Pour in a ladleful of hot stock until it has almost been all absorbed by the rice, then add another ladleful of stock. Continue to add the stock at intervals in this way, stirring all the time.

5. After about 15 minutes, add the saffron liquid, then proceed with the remaining stock.

6. When the rice is done (about 18 mins after you started adding the stock) it should be tender but still a little al dente and the mixture should be moist but not runny.

7. Remove from the heat, season with salt and pepper, then beat in the remaining butter and the Parmesan cheese.

8. Serve immediately with Osso Bucco, or on its own with extra Parmesan if you like.

http://forkd.com/recipe/osso-bucco-alla-milanese-973