It's called "Risotto alla Vecchia Milano," a dish created by Cesare Battisti that, despite its name, adds a creative twist to the classic recipe.

Method

Ingredients for 4 people

250 g of authentic Carnaroli rice (Riserva San Massimo)
800 g of meat broth
½ onion
2 tablespoons of extra virgin olive oil
60 g of malga butter
80 g of typical grated Lodigiano cheese
20 saffron pistils
1 packet of powdered saffron
8 tablespoons of demi-glace
Grated zest of 1/4 lemon
1 sprig of parsley
4 anchovy fillets
1 tip of a rosemary sprig
4 pieces of rear veal shank bone with marrow

Method

Heat the extra virgin olive oil in a saucepan. Add the half onion whole and let it soften over low heat until fully cooked. Remove the onion, add the Riserva San Massimo rice, and toast it until it becomes translucent.

Begin cooking by gradually adding the strained meat broth. After about 6 minutes, add the powdered saffron and saffron pistils, and continue cooking, allowing the risotto to simmer gently while stirring occasionally.

Meanwhile, prepare the gremolata by finely chopping the parsley, rosemary, anchovies, and lemon zest.

After 14 minutes of cooking the rice, turn off the heat and stir in the cheese and cold butter from the fridge. Let it rest for 2 minutes.

Then, plate the risotto, adding the bone with marrow, which has been cooked in the oven for 5 minutes at 180°C (356°F), two tablespoons of demi-glace, and the previously prepared gremolata.