Risotto Alla Milanese

• 2 cups Carnaroli fine rice (not parboiled)
• 5 cups vegetable broth
• 3 tablespoons butter at room temperature
• 1/3 cup Parmesan cheese grated
• 3 medium shallots very finely chopped
• 2 teaspoons bone marrow
• 1/4 cup white wine
• 2 pinches saffron threads (keep a little for decoration)
• white pepper freshly ground
• salt

1. Peel and chop very finely the shallots.
2. Put the vegetable broth in a pan and keep it over low heat so it is always hot. Season it with 2 pinches of salt. You won't use it all but better to be on the safe side and have more then less.
3. In a pan, melt 2 tablespoons of butter and the bone marrow, let everything melt (the bone marrow melts completely) and add the shallots. Cook over medium-low heat for 5 minutes, stirring so the shallots just become translucent and don't brown.
4. Turn up the heat to medium, add the rice and fry it until it's all well coated with butter and becomes translucent. Add the white wine and let the alcohol evaporate completely.
5. Add 2 ladles of broth or enough to just cover the rice, mix, lower the heat to medium-low and allow to cook until it's almost dry. Add another ladle of broth and the saffron threads and stir. Allow to simmer gently until it's almost dry again. Keep repeating the process, adding less and less stock every time you add it to the risotto. After 15 minutes try the risotto and season it with salt and white pepper.
6. At this point the risotto should be cooked al dente. Add the remaining butter and grated Parmesan, stir vigorously with a wooden spoon, cover and let sit for 3 minutes.
7. Serve immediately either by itself with a few threads of saffron to decorate or with Osso Buco.

carnaroli fine rice, vegetable broth, butter, parmesan cheese, shallots very, white wine, saffron, white pepper, salt

Taken from food52.com/recipes/1863-risotto-alla-milanese (may not work)