1. 1

   Step 1

   Prepare the broth by bringing 1.5 l of water to a boil with 600 g of beef bones, 1 carrot, 1 stalk of celery, and half an onion.

2. 2

   Step 2

   Simmer the broth for 60 minutes over low heat, then strain it and keep it warm.

   Timer 60 min
3. 3

   Step 3

   Finely chop half an onion and sauté it in a saucepan with 40 g of butter and 50 g of bone marrow.

4. 4

   Step 4

   Add 320 g of Carnaroli rice to the saucepan and toast it for 2 minutes, stirring constantly.

   Timer 2 min
5. 5

   Step 5

   Deglaze the rice with 50 g of white wine and let it evaporate completely.

6. 6

   Step 6

   Add a ladle of hot broth at a time, waiting for the previous one to be absorbed before adding more.

7. 7

   Step 7

   Continue cooking the rice for about 15-18 minutes, stirring often.

   Timer 18 min
8. 8

   Step 8

   Dissolve 0.3 g of saffron in a ladle of hot broth and pour it into the risotto halfway through cooking.

9. 9

   Step 9

   Season with salt and pepper to taste.

10. 10

    Step 10

    Once cooked, turn off the heat and add 40 g of cold butter and 80 g of Parmigiano Reggiano PDO.

11. 11

    Step 11

    Stir the risotto vigorously to make it creamy.

12. 12

    Step 12

    Let the risotto rest covered for 2 minutes before serving.

    Timer 2 min

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