Name: Saffron Risotto with Marrow
Cook time: 50 min
Total time: 2 3/4 hr
Yield: Makes 6 (first course) servings
Ingredients: 9 (2-inch-long) center-cut beef or veal marrowbones (2 1/2 to 3 lb); 1/4 cup beef-veal demi-glace concentrate such as More than Gourmet (2 1/2 ounces); 6 cups water; 1/4 teaspoon crumbled saffron threads; 1/4 cup minced shallot (1 large); 5 tablespoons unsalted butter; 1 1/4 cups Carnaroli or Arborio rice; 1/2 cup dry white wine; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 ounce finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving; Garnish: coarse sea salt (crushed if large); a well-seasoned 10-inch cast-iron skillet

Risotta allo Zafferano con Midollo alla Piastra

Combining a lovely golden hue with wonderfully beefy depth, this classic risotto alla milanese is hearty enough to stand on its own, but if you really want to be Italian about it, pair it with ossobuco.

Cooks' note:

• If marrow doesn't come out, loosen edge of marrow at both ends by running a long, thin knife along edge of bone, about 1/2 inch deep.

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