Jul 14 2026
Restaurants›Osteria Francescana›Risotto Recipe

Risotto Recipe

Inspired by Osteria Francescana
Time45m
Serves4

With saffron and bone marrow.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Broth

    In a saucepan, heat the chicken or vegetable broth over medium heat. Add the saffron strands and let them steep in the broth until ready to use.

  2. 2

    Cook the Bone Marrow

    In a separate pan, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add the bone marrow and cook until it is browned and melted, about 5-7 minutes. Remove the marrow and set aside, leaving the fat in the pan.

  3. 3

    Sauté Aromatics

    In the same pan with the bone marrow fat, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 4-5 minutes.

Cooking the Risotto

  1. 4

    Toast the Rice

    Add the Arborio rice to the pan with the sautéed onions and garlic. Stir to coat the rice in the fat and cook for about 1-2 minutes until the rice is slightly translucent.

  2. 5

    Deglaze with Wine

    Pour in the dry white wine and stir continuously until the wine is almost completely absorbed by the rice.

  3. 6

    Add Broth Gradually

    Begin adding the warm saffron-infused broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

  4. 7

    Finish with Cheese and Seasoning

    Once the rice is cooked, stir in the reserved bone marrow, grated Parmesan cheese, and season with salt and black pepper to taste. Mix well and let it sit for a minute to combine flavors.

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