The Classic, Golden Risotto with the Help of a...

In Italy, saffron's been growing at least since the Middle Ages, but there are still relatively few recipes with it. Its best use (and most famous) is undoubtedly in a classic Risotto alla Milanese, a creamy, satisfying dish of rice cooked with onion, bone marrow, stock, and saffron. It's either served on its own (the bone marrow and stock and butter and Parmesan added at the end render it quite a rich, stand-alone dish) or with osso buco.

One...

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