From the Fusetti kitchen Grandma Sofia's doc recipe
Yellow, creamy, warm. Ideal for tackling these first cold autumn days: risotto alla milanese is definitely the most famous dish of Ambrosian cuisine and, in my opinion, also the tastiest.
The recipe we are proposing is one snatched from the secret rooms of Cucina Fusetti, a young osteria behind the Naviglio Grande. At the cooker, chef Manuel Metti tells us that he learnt to make risotto from his grandmother Sofia, a true Milanese.

Ingredients for two to three people
    - Meat broth (veal, onion, carrot).
    - Half an onion.
    - Half a glass of white wine.
    - 2 l broth
    - 2 ladles per person of arborio rice
    - 50 g butter
    - veal marrow
    - saffron, one sachet each
    - parmesan cheese
    - pepper to taste

Preparation:
Prepare a hearty meat stock with a piece of veal, carrot, onion and celery.
Thinly slice the half onion and brown it in a large high pan.
When the onion has browned, add the rice and toast it for a few moments. Then deglaze with the half glass of white wine. Because as Grandma Sofia used to say “rice is born in water and dies in wine!”
Then slowly add the stock, dosing it slowly, and start stirring.
The secret to a good risotto? “Cook it gently like a cream and always keep turning it in the same direction” recommends our chef.
After 18-19 minutes, the rice should be ready for the last step, the mantecatura.
Then turn off the heat and add the butter, Parmesan cheese and saffron in that order. Sprinkle with pepper.
Turn vigorously to complete the mantecatura. Ready steaming!
Serve on the plate with the previously sautéed marrow, on the side if you do not want to add it when cooking with the rice (not everyone likes it). Decorate with a few slivers of Parmesan cheese and some saffron.
Wine recommended by Ivan, the host: Barbera dell'Oltrepò. Good risotto!
To try Grandma Sofia's risotto, at Fusetti only by order (minimum 2 pers). Thanks to Manuel and Ivan of Dispensa Fusetti, Via Fusetti 2, Milan