Risotto alla Milanese con Midollo (Saffron and Bone Marrow Risotto)

• 1.2 liters Beef stock
• ¼ tsp Dried saffron threads
• 2 pieces Beef marrow bones, split lengthways
• 80 g Unsalted butter
• 1 medium Yellow onion
• 1 tsp Fine sea salt
• 320 g Arborio rice
• 150 ml Dry White Wine
• 60 g Parmesan
• ¼ tsp Black pepper

1. Pour the beef stock into a saucepan and bring to a gentle simmer over low heat. Crush the saffron threads between your fingers, stir them into the stock, and keep it hot while you cook the risotto.
2. Set a large frying pan over medium heat and add the marrow bones, cut-side down. Cook for 3 to 5 minutes until the marrow softens and begins to release, then scoop the marrow into a small bowl and discard the bones.
3. Return the pan to medium-low heat and add 50 g of the butter. Finely chop the onion, add it to the pan with a pinch of the salt, and cook for 6 to 8 minutes until soft and translucent, not browned.
4. Stir in the arborio rice and cook for 2 minutes, stirring constantly, until the grains look slightly translucent at the edges. Pour in the wine and cook for 1 to 2 minutes until it has almost completely evaporated.
5. Add a ladle of the hot saffron stock and stir until it is mostly absorbed. Continue adding stock a ladle at a time, stirring often, for 16 to 18 minutes until the rice is just tender and the risotto is loose and glossy.
6. Stir in the reserved marrow and cook for 1 minute to melt it through. Take the pan off the heat, then stir in the remaining 30 g butter and the parmesan until creamy; season with the remaining salt and the black pepper. Cover and rest for 2 minutes, then serve straight away.

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