Saffron risotto by Chef Flavio

The mother of all risottos


Ingredients for 5 people

400 g Carnaroli/Arborio rice
100 g butter
100 g parmesan cheese
3 lt. beef stock
3 ml white or red wine 
1 medium-sized white onion 
40 g calf's marrow
1 sachet saffron  
1 handful  saffron pistils


Melt 40gg of butter in a saucepan and simmer the calf's marrow and finely chopped onion until the onion becomes soft and transparent.
Add the rice to the pan and saute over medium heat for 3 or 4 minutes until lightly toasted.
Add the wine (red or white as preferred) and, when it has evaporated, add the sachet of saffron and stir in a ladle of beef stock.
⚠ My advice is not to salt the rice: if you use a well flavoured stock, salt is not necessary. Keep adding  more stock a little at a time, stirring constantly, until the rice is cooked, approximately 16/17 minutes.
After 16 minutes the rice should be soft, but neither too wet nor too dry, and thick and creamy. Turn off the heat. Add the rest of the butter and the parmesan cheese and stir vigorously.
It is now time to serve the risotto, with the saffron pistols sprinkled on top.

Buon appetito!