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
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.
Add all the rice and, stirring regularly, cook until opaque, about 2 to 3 minutes.
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.
Add another 6ounce ladle and repeat the process for 16 minutes, until rice is "al dente", yet creamy and tender.
Remove from heat and add cheese and remaining butter. Season to taste and serve immediately with stufato.