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Tuesday, December 18, 2012,9:29 PM by
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RISOTTO MILANESE-STYLE

Serves :
6

Preparation Time :
1 hour

Cooking Time :
40 minutes

Preparation Method :

  • Scoop the beef marrow out of the bones, chop and weigh.
  • Heat the butter in a large saucepan over medium heat and gently sauté the onion for about 5 minutes.
  • Add the beef marrow and cook until melted, about 3-4 minutes.
  • Add the rice and cook over medium heat for 5 minutes, stirring continuously with a wooden spoon.
  • Add the wine and cook for 1 minute, stirring, then add the hot stock and stir well.
  • When the stock has been absorbed add another hot stock. Continue adding stock in this way, setting aside for the saffron strands.
  • Infuse the saffron strands for atleast 15 minutes in the reserved stock and then strain. Use this stock last.
  • When all the stock has been added, test a grain of rice. It should be soft and creamy.
  • Stir the cheese and butter into the rice, When the cheese has melted, serve immediately.

INGREDIENTS

  • 1 medium sized Spanish onion, finely chopped
  • 25 grams beef marrow
  • 55 grams butter
  • 350 grams Italian rice
  • 125 ml dry white wine
  • 1 - 1.2  liter chicken stock
  • 2 saffron strands
  • 30  grams grated parmesan cheese
  • 25 grams butter

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