Risotto alla Milanese

Method

1. Remove the marrow from the ossobuco bone with a knife.
2. Place the marrow in a small pan over very low heat and melt it slowly.
3. Finely chop the onion (or shallot) until translucent.
4. Filter the melted marrow fat to remove impurities.
5. In a pan, combine the filtered marrow fat with some clarified butter and add the chopped onion. Sweat gently until translucent.
6. In a separate pan, toast the carnaroli rice in a little clarified butter until the grains become shiny and have absorbed the fat.
7. Deglaze the toasted rice with white wine and cook until the alcohol evaporates.
8. Add hot meat broth to the rice, just enough to cover it. Continue adding broth as needed, keeping the rice and broth hot throughout the cooking (about 15–17 minutes).
9. Dissolve 1 gram of saffron (two 0.5 g packets) in a small amount of hot broth and add half of it to the rice halfway through cooking. Reserve the rest for later.
10. Season with salt around the middle of cooking.
11. When the rice is al dente and creamy, turn off the heat. Add the reserved marrow fat, very cold butter (cut into cubes), and grated Parmigiano Reggiano (aged at least 24 months).
12. Mantecare (stir vigorously) until the butter and cheese emulsify into a creamy risotto. Add a little of the remaining saffron infusion if needed.
13. Finish with freshly ground black pepper to taste. Serve immediately.