Risotto alla Milanese

Name: Risotto alla Milanese
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 414 milliliters uncooked Arborio rice; 3 Tbsps beef marrow; 1 liters beef stock; 177 milliliters dry white wine; 1 onion, thinly sliced; 355 milliliters grated Parmesan cheese; 1 teaspoon saffron powder; 4 servings salt to taste; 118 milliliters unsalted butter, divided

Risotto alla Milanese requires about 40 minutes from start to finish. This gluten free recipe serves 4. One serving contains 845 calories, 27g of protein, and 43g of fat. It is a rather pricey recipe for fans of Mediterranean food. A mixture of saffron powder, parmesan cheese, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the saffron you could follow this main course with the Creamy saffron yogurt as a dessert.

Instructions

Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside. (I like to leave the onions in.)

Ingredients you will need

Butter

Onion

Beef

Equipment you will use

Slotted Spoon

Sauce Pan

Frying Pan

Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.

Ingredients you will need

Parmesan