Risotto alIa Milanese

14 oz. Arborio or Vialone nano rice,
3.5 oz. butter
1 whole onion
1 minced onion
1 tsp. saffron threads (1 packet powder)
4 oz. parmigiano reggiano grated,
2 oz. beef marrow
4 C beef stock

Steep the saffron in 1/3 C beef stock and at the same time, cook the minced onion in 2 T. butter over a medium flame until glassy but do not brown. Add the beef marrow, turn up the burner and add rice. Heat for a few minutes then slowly add the boiling beef stock and cook it down bit by bit until it has been fully absorbed. The process should take about 16-18 minutes. Near the end of the cooking time, add the saffron stock by pouring it through a strainer. Remove the pan from the heat, mix in remaining butter and grated parmigiano. Mix well and let sit a few minutes before serving.

Serves 4.

Don't worry if the rice sticks while cooking. For the Milanese, it's all part of the design! Leftover Risotto alla Milanese is tasty when heated in the skillet with a little butter. [dolcevita]

Risoto a milanesa com fil? agridoce


onion salad