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Milanese Risotto

 

Serves : 4

 

Ingredients:

 

2 tbsp Beef Marrow

1 Small Onion, thinly sliced

⅔ cup / 1250g / 50oz Butter

1¾ cup / 350g / 12oz Rice

1 cup / 250ml / 8fl oz Dry White Wine

5 cups / 1.2 litres / 2 pint Beef Stock, skimmed of fat

⅛ tsp Saffron

5 tbsp Grated Parmesan Cheese

 

Instructions:

 

  1. Scrape the marrow with a knife to remove any bits of bone, then chop and put in a pan with the onion and ⅓ cup / 65g / 2½oz butter.

 

  1. Fry until the onion is soft but not brown.

 

  1. Add the rice and fry for 2 or 3 minutes.

 

  1. Add the wine and cook until absorbed.

 

  1. Add the stock with a ladle, waiting between each addition until it has been absorbed.

 

  1. Cook the rice for 30 minutes.

 

  1. Ten minutes before the end of cooking time, dissolve the saffron in a few tbsp boiling stock and add to the rice.

 

  1. Finally, add the remaining butter and stir in the parmesan. Let stand, covered, for 2 minutes before serving.

 

Tips for measuring, temperatures, or conversion from imperial to metric

More Other Italian Dishes

More Beef Recipes

More Rice Recipes

More Main Dishes

More Recipes for 2 – 4 People

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