Ingredients: 400 g (1 lb) Arborio rice
50 g (1.7 oz)
veal bone marrow
70 g (2.5 oz)
butter
50 g (1.7 oz) grated parmesan cheese
one sachet saffron,
steeped in 3 Tbs warm water
1 small onion 1dl (1/2 cup) white wine
boiling veal or beef broth
salt, pepper
Preparation:
In a large pot melt 1/2 butter and cook the onion and bone marrow together over medium heat until the onion is translucent.
Add rice and white wine.
Cook for a couple of minutes.
Reduce heat to low and add enough stock to just cover the rice. Keep adding warm stock as needed to maintain covering. Continue this process for about 20 minutes, until rice is tender.
A few minutes before the rice is done, add the diluted saffron and stir.
Add the remaining butter and the parmesan cheese and stir. Cover and leave the risotto for 5 minutes before serving.
Your Risotto Milanese should be creamy.
