Description
Typical Italian risotto as the tradition of my city wants it. Directly from Milano I send you this wonderful recipe!
Ingredients
- 1 ¾ cups uncooked Arborio rice
- ½ cup unsalted butter, divided
- 1 ½ quarts beef stock
- 3 tablespoons beef marrow
- 1 onion, thinly sliced
- 1 teaspoon saffron powder
- ¾ cup dry white wine
- salt to taste
- 1 ½ cups grated Parmesan cheese
Instructions
- Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft
- remove the onion and marrow from the pan using a slotted spoon
- and set aside. (I like to leave the onions in.)
- Saute the rice in the pan over medium heat for 5 to 7 minutes
- or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock
- and keep stirring until it is mostly absorbed
- ladling and stirring in more of the broth as well as the white wine in the same manner
- until the rice is almost al dente. Stir in the saffron
- remaining butter
- and 3/4 cup of Parmesan cheese. Turn off the heat
- cover and let sit for 4 or 5 minutes.
- Serve as a bed for ossibuchi or by itself with as much of the remaining Parmesan cheese sprinkled over as you like.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4