Risotto alla Milanese II
Origin: Milan, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g rice
- g butter
- g beef marrow (midollo di bue)
- onion
- good white wine
- saffron
- parmesan
- broth
Instructions
- Brown the chopped onion with the beef marrow and half the butter.
- Add the rice, then after a few minutes the white wine, and cook to done with broth (adding saffron to colour).
- Finish with the remaining butter and parmesan; serve with more parmesan on the side. Serves five.