Petronilla’s yellow risotto, the original. Ancient and traditional recipe: “Here is the ingredient that makes the dish unique”
Clean 8 ounces of rice carefully, if you are 6 in the family. Keep half a pot of boiling broth (or water in which you have diluted 2 teaspoons of herb or meat extract21) ready on one of the burners. On the stove next to it, put a saucepan with half a pound of butter, half a pound of finely shredded ox marrow22 (which you will get the butcher to give you) and half a sliced onion.
When the onion is almost black, remove the larger pieces and also remove what has not melted from the marrow, that is, the hard and fibrous part. Throw all the rice into the boiling fat and, for a few minutes, remove it well with a wooden spoon. Then add (then) a ladle of boiling broth and remember that the Milanese risotto does not allow you to get tired of stirring it continuously. When you see the broth completely absorbed by the rice, add another ladle and, after a while, another and then (then) another.
When the rice is half cooked, pour half a glass of dry white wine (or, if you don’t have any at home, common black wine) into the casserole; salt, and also add a pot of pepper. In half a cup23 of broth, dissolve then (then) a little of that saffron that the grocers sell in cans, or some stamens of saffron flowers (if I were lucky enough to have them); also pour this into the risotto and continue mixing and adding, little by little, broth.
When the rice is cooked, add half a pound of butter to the saucepan; two handfuls of grated Parmesan or Lodigiano “grana”; gives the definitive reshuffled; pour on the plate; and present on the table your plate of that yellow risotto that is… one of the delights of Milan. But… (there is a but) if you wanted to make the dish even more complicated and superfine… put it in a pan with butter (and after having washed and cut them into pieces) sweetbreads, loaves24, ridges, livers; and with such exquisite minutaglia you cover the whole dome of your yellow risotto.