Milanese risotto

By admin
18 January 2010

Serves 6

“On days when my cooking subsides into dogged desperation I take out the rice and a wooden spoon and quietly begin stirring a risotto I know will make everyone at our table happy. Risotto, like so other bright Italian ideas, can save the day for a weary cook.”

1¼ litres (5 c) chicken stock

1 ml (¼ t/1 g) saffron threads

2 large beef bones with plenty of marrow (ask your butcher)

80 g butter

15 ml (1 T) onion, finely chopped

400 g round-grain rice such as arborio

200 ml dry white wine

100 g Parmesan cheese, grated

Heat the chicken stock.

Soak the saffron in 30 cm l (2 T) of the hot stock.

Set aside.

Remove the marrow from the bones and allow it to melt together with about 60 g butter in a large saucepan over low heat.

Add the onion and fry gently.

Then add the rice and cook until transparent, stirring constantly.

Add the wine.

Once the rice has the wine completely begin adding the hot stock, half a cup at a time.

Wait until the liquid has been absorbed before adding more and keep stirring.

After about 10 minutes add the stock with the saffron.

The rice should be al dente and nearly all the liquid absorbed in 15-20 minutes.

Remove from the heat and stir in the rest of the butter and half the Parmesan cheese.

Sprinkle the rest of the cheese over the rice and serve immediately.

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