The Best Risotto alla Milanese by Lounging with Lenny

Preheat oven to 400 degrees Fahrenheit.

Sear marrow bone with salt and white pepper on both sides and place on a sheet pan.

Bake marrow bone in the oven for 10 minutes to loosen the marrow.

Dice half a medium onion or one small onion.

Smash one garlic clove with a knife and puree it.

Remove the marrow bone from the oven, let it cool, and scoop out the marrow with a spoon.

The total amount of bone marrow should be about 30 grams (1 ounce).

Save the accumulated fat from the sheet pan.

Soak 12-14 saffron threads in about 1 ounce of hot water to activate it.

In a saucepan, add 5 cups of beef stock and the empty bones, bring to a boil, then lower the heat to low.

Preheat a pan to medium-low heat and add 3 tablespoons of butter, letting it melt.

Add the diced onions and sweat for about 4-5 minutes.

Add the bone marrow to the pan and cook for about 2 minutes until it melts.

Add the pureed garlic and let it sweat for about 1 minute.

Add 1 and 3/4 cups of arborio rice and toast it on medium-low heat for about 2-3 minutes.

Pour in 1 cup of white wine and let it reduce.

Gradually add the beef stock ladle by ladle, stirring constantly.

Add the saffron to the risotto.

Season with salt and freshly ground white pepper.

Continue adding beef stock until absorbed, for about 20 minutes, stirring constantly.

When the risotto is almost ready, on the 18th or 19th minute, add 1 cup of parmesan cheese.

After 20 minutes, the risotto should be al dente; let it sit for about 10 minutes before serving.

Equipment Needed

Spice Level: