Risotto alla Milanesa

Risotto alla Milanesa
Need It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 45 minutes. If you have beef marrow, onion, strong chicken stock, and a few other ingredients on hand, you can make it. To use up the saffron threads you could follow this main course with the Saffron Ice Cream as a dessert.

Instructions

1
In a 6 quart saucepan, melt 4 tablespoons butter with marrow and onion and cook over medium heat until onion is soft but not browned.
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ButterButter
OnionOnion
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Sauce PanSauce Pan
2
Add all the rice and, stirring regularly, cook until opaque, about 2 to 3 minutes.
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RiceRice
3
Add a 6ounce ladle of hot stock, 1/2 cup red wine and saffron and bring to a boil. Stirring constantly, cook until stock level goes below level of rice.
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Red WineRed Wine
SaffronSaffron
StockStock
RiceRice
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LadleLadle
4
Add another 6ounce ladle and repeat the process for 16 minutes, until rice is "al dente", yet creamy and tender.
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RiceRice
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5
Remove from heat and add cheese and remaining butter. Season to taste and serve immediately with stufato.
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ButterButter
CheeseCheese
DifficultyMedium
Ready In45 m.
Servings4
Health Score7
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