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.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.