- 6 cups beef stock
- 1 + 1 cups dry white wine
- 5 + 1 tablespoons of unsalted butter
- 1 medium onion, thinly sliced
- 3 tablespoons of beef marrow (Optional)
- ¼ cup of grated Parmesan cheese + additional for passing at the table
- Sea salt and black pepper to taste
Time: 40 minutes
Yield: 4 SERVINGS
- Bring the stock to a simmer in a saucepan. Toast the saffron in a dry skillet over medium heat for a second or two. Crumble it between your fingers and put half into each cup of wine.
- Heat 5 tablespoons of butter in a medium saucepan over low heat. When the foam subsides, add the onion and beef marrow. Sweat until the onion softens. Remove the onion and marrow with a slotted spoon and set aside.
- Raise the heat to medium and stir in the rice until well coated with butter. Keep stirring the rice as you toast it. When most of the grains have turned an opaque white, pour in one cup of wine with saffron.
- Keep stirring until the rice has absorbed all the wine, then stir in one ladle full of stock. Stir until it is absorbed. Continue ladling and stirring in broth until the rice is almost al dente, about 30 minutes.
- Add the second cup of wine with saffron. When it is absorbed, add in the onions and the marrow.
- Finish the risotto by stirring in 1 tablespoon of butter and Parmesan cheese.
- Turn off the heat, cover and let it sit for five minutes.
- Give it a few twists of the pepper mill and taste for salt.