The King of Risottos

Method

1. Toast the rice in the microwave (or in a pan with oil or butter) until slightly translucent, about 2 minutes.
2. Finely chop the onion.
3. In a saucepan, sweat the onion with a knob of butter and a drizzle of olive oil. Add a piece of bone marrow.
4. Prepare the cremolata: combine chopped parsley, rosemary, thyme, sage, lemon zest, a pinch of salt, and a drizzle of extra virgin olive oil.
5. Roast the osso buco in the oven at 180°C for 5 minutes.
6. Add the toasted rice to the pan with the onion and marrow. Season with salt and a splash of white wine; let the alcohol evaporate.
7. Continue cooking the risotto by adding hot beef broth, one ladle at a time, stirring frequently.
8. Add saffron powder at the very beginning of cooking so the grains turn yellow inside.
9. Halfway through cooking, add saffron pistils for an even more scenic effect.
10. Just before mantecatura (creaming), add a grind of black pepper and the wilted onion with marrow.
11. Mantecare (cream) with a generous amount of cold Normandy butter, stirring vigorously.
12. Add abundant grated Parmigiano Reggiano and stir until creamy.
13. Serve immediately.