Risotto alla milanese

Let’s make it

1. Bring the stock to a gentle simmer in a pan and keep it there, then put the saffron in a small cup with a ladle of the hot stock to steep.
2. Finely chop the onion. Soften it in half the butter with the marrow over low heat for 8 minutes without colouring.
3. Add the rice and stir it for 2 minutes until the grains look glassy at the edges.
4. Pour in the wine and stir until it has cooked away.
5. Add hot stock a ladle at a time, stirring often and waiting until each ladle is nearly absorbed before adding the next.
6. After about 12 minutes stir in the saffron and its liquid, then keep going with the stock.
7. Taste at 16 to 18 minutes and stop when the rice is tender with a little bite and the risotto still moves when you shake the pan.
8. Take it off the heat, add the rest of the butter and the Parmesan and beat it in hard with a wooden spoon.
9. Check the salt, cover for 2 minutes and serve on warm plates.