Saffranrisotto (Saffron Risotto)

• Risottoris400 g
• Grönsaksbuljong1.5 l
• Oxmärg (smält och silad)30 g
• Gul lök1 stor
• Parmesanost60 g
• Smör70 g
• Saffran1 tsk
• Socker0.5 krm
• Vitt vin1 dl
• Salt0 efter smak

METHOD

1. 01Prepare the vegetable broth. You can make your own (refer to a vegetable broth recipe) or use bouillon cubes (preferably without MSG). The broth should simmer throughout the entire cooking process and be added ladle by ladle to the risotto.
2. 02Finely chop the onion. Melt about 25g of butter in a small saucepan and sauté the onion over low heat until soft (about 10 minutes). Do not let the onion burn; add a little water if needed.
3. 03Crush the saffron and sugar in a mortar.
4. 04Melt about 25g of butter in a large, heavy-bottomed saucepan (or non-stick pot). Simultaneously, melt the ox marrow separately in a small pot and strain it into the melted butter.
5. 05Increase the heat, add the rice, and fry well, stirring constantly, until the rice becomes slightly translucent. Pour in the wine and let it evaporate.
6. 06Lower the heat and pour in about 2 soup ladles (2 dl) of hot broth. Let the broth cook into the rice.
7. 07Add the sautéed onion, salt (not too much, remember the broth and Parmesan cheese are salty), and pour in another 2 soup ladles of broth. Stir and let the broth cook in.
8. 08Mix all the crushed saffron with a little broth in a soup ladle and stir the mixture into the risotto. Continue adding about 2 soup ladles of broth at a time until the risotto is cooked (about 16-20 minutes). Stir thoroughly every time you add new broth to prevent the rice from sticking to the bottom.
9. 09When the risotto is cooked, meaning it has a creamy consistency and the rice is al dente, turn off the heat. Cut the remaining butter into pieces and distribute it over the risotto. Sprinkle with the grated Parmesan cheese and let the risotto rest covered for a few minutes until the butter has melted. Mix well and serve immediately.