Hello Everyone,

I am so pleased and astounded at just how many of you are so knowledgeable about the Crocus flower. This is such a treat! Yes, you are correct that the first photo I posted was of Crocus sativus, also known as saffron crocus. In Italian, saffron is called zafferano, and is an essential ingredient in the traditional Milanese dish, Risotto alla Milanese- which happens to be a favorite of mine. While I was on research in Navelli, Italy, I took these photos. I hope you enjoy the photos and the recipe! Buon appetito! This recipe is from Lidia’s Italian Table, and for more recipes such as this one, click here.

Creamy Risotto Milanese Style
Risotto alla Milanese 

Makes 6 servings 

7 cups hot meat stock, or low-sodium beef broth
½ teaspoon saffron threads
3 tablespoons extra virgin olive oil
1 cup minced onions
2 tablespoons minced shallots
2 ½ cups Arborio or Carnaroli rice
½ cup dry white wine
½ teaspoon salt, or as needed
2 ounces beef marrow (optional), cut into 1/4 - inch pieces (see Note below)
2 tablespoons unsalted butter, cut into bits
½ cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper to taste

Pour ½ cup of the hot stock over the saffron in a small heatproof bowl. Let it stand.

In a heavy, wide, 3-to 4-quart casserole or pot, heat the olive oil over medium heat. Cook the onions and shallots together until golden, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.

Pour in the wine and stir well until evaporated. Add 1/2 cup of the remaining hot stock and 1/2 teaspoon salt. Cook, stirring constantly, until all the stock has been absorbed. Stir in the beef marrow, if using. Continue to add hot stock in small batches- just enough to completely moisten the rice- and cook unitl each successive batch has been absorbed. About 10 minutes after adding the first addition of stock, stir in the saffron mixture. Stir constantly and adjust the level of heat so the rice is simmering very gently until the rice mixture is creamy but al dente. This will take 16 to 20 minutes from the time the wine is added.

Remove the casserole from the heat. Beat in the butter until completely melted and then beat in the cheese. Adjust the seasoning with salt, if necessary, and pepper. Serve immediately, ladled into warm shallow bowls.

Note: Few butchers sell beef marrow seperately anymore, but it is easy to come up with your own. For about 2 ounces of marrow, start with five to six 1-to 1-1/2 inch beef marrow bones. (Your butcher can supply them and cut them to the correct size.) Heat the stock for the risotto and warm the bones in the stock two at a time for 3 minutes. Remove the bones with a slotted bones with a slotted spoon and let them stand just until cool enough to handle. Try to push the marrow through the bone with your finger; it should come right out.  If not, use a small spoon to scoop it out. The marrow may be soft around the edges, but the center should still be firm enough to chop.