Recipe: Risotto alla Milanese

Risotto alla Milanese
Source: How to Cook Everything by Mark Bittman
Makes 4 to 6 servings

True risotto alla Milanese contains bone marrow, which - unfortunately - is not that easy to come by. If you have some, by all means add it at the beginning. It also contains saffron, which is a very wonderful but not absolutely essential addition. This is the traditional dish to precede Classic Osso Buco.

4 to 6 cups chicken, beef, or vegetable stock, or water
1/2 teaspoon saffron threads (optional)
2 tablespoons butter or extra-virgin olive oil plus 2 tablespoons butter, softened (optional)
1 medium onion, minced
1 1/2 cups Arborio or other short- or medium-grain rice
Salt and freshly ground black pepper to taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese, or to taste

Warm the liquid in a medium saucepan over medium heat, crumble the saffron into it, and leave the heat on.

Place the butter or oil in a large saucepan or skillet, preferably non-stick, and turn the heat to medium. When it's hot, add the onion and cook, stirring occasionally, until it softens, 3 to 5 minutes.

Add the rice and stir until it is coated with butter. Add a little salt and pepper then the white wine. Stir and let the liquid bubble away.

Begin to add the warmed stock, 1/2 cup or so at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat medium to medium-high, and stir frequently (constant stirring is not necessary).

Begin tasting the rice 20 minutes after you add it; you want it to be tender hut with still a tiny bit of crunch. It could take as long as 30 minutes to reach this stage. 'When it does, add the softened butter and Parmesan. Check the seasoning. adjust if necessary and serve immediately

Risotto with Spinach:
You can use almost any cooked or raw greens in this variation. In Step 1, omit the saffron, Boil or steam 10 to 16 ounces well-washed spinach just until tender. Drain, drop into ice-cold water, drain again, then squeeze dry and chop. Add the spinach to the risotto in Step 3, just after adding the rice.