Usually classic risotto – creamy, tender rice with a variety of “fillings” – is served in Italy as a separate Prima, the first course. But this – Milano-style risotto, with saffron, in beef broth and butter – is served on its own, and as a side dish to osso bucco, a veal knuckle.
2 cups of risotto rice (eg arborio)
50 g dried porcini mushrooms
2 large scallions
1.3-1.4 l of meat broth
1 cup dry white wine
3 tbsp. butter plus more for serving
1 tbsp extra virgin olive oil
10 strands of saffron
freshly ground black pepper
1 fresh or frozen porcini mushroom
parmesan to serve
Step by step recipe
Pour 1 cup of hot stock over the mushrooms and leave for 1.5 hours. Then strain the mushrooms in a colander and return the liquid to the pan with the rest of the stock. Bring the stock to a simmer and reduce to a simmer, then keep warm. Cut the mushrooms into medium slices.
Pour 3 tbsp of wine over the saffron and leave for 20 minutes. Chop the onion very finely. In a large heavy-bottomed saucepan, heat the butter along with the olive oil, put the onions in, fry over medium heat, stirring all the time, until soft, 5-7 minutes. Onions should not change color. Pour in the rice, stir, cook, stirring, for 3 minutes.
Pour in remaining wine and half a ladleful of broth (broth should be hot all the time!), stirring, cook over low heat until liquid is absorbed. Add another ladleful; stir without stopping.
Add the mushrooms and saffron along with the liquid, then pour in half a spoonful of broth, stirring, each time waiting for the liquid to be absorbed. This will take about 25 minutes. Remove the risotto from the heat, season with salt and pepper, add the stock and 1-3 tbsp of butter, stir as desired, leave to rest for 10 minutes and serve with grated Parmesan and roasted slices of porcini mushroom.
By the way
For meat-eaters, there’s another version of this risotto. You can add some bone marrow to it. For this you can buy meatless veal or beef marrow bones in a store or at a market (ask the butcher to cut them into 15-20 cm long pieces – you will need 4 of these pieces). Wrap bones in foil and bake in a preheated 180 ° C oven for 40-45 minutes. To remove the marrow, forcefully strike the bone on a board, holding it in place. Add the marrow to the risotto at the same time as the mushrooms or serve separately in a warmed bowl.