Risotto alla Milanese with Clarified Butter
The traditional dry Lombard version of the yellow risotto: Carnaroli, an onion soffritto in clarified butter, steeped saffron threads, beef marrow worked in two stages (cubed into the risotto and seared discs as a garnish), a mantecatura with Grana from Lodi and cold butter. From our kitchen at Lumellogno.
- Time: 38 min
- Servings: 4
Source: Acqua e Sole
Ingredients
- Carnaroli rice
- beef marrow + 4 marrow bone discs
- meat broth
- clarified butter
- butter for the mantecatura
- grated Grana from Lodi
- saffron threads
- onion
- white wine