Risotto Alla Milanesa

Risotto Alla Milanesa Ingredients

4 tb Butter, plus 4 T	6 c Strong chicken stock,
1/4 lb Beef marrow, chopped, in	1/2 c Red wine
1 md Spanish onion, chopped, in	1/2 ts Saffron threads
2 c Vialone Nano rice	1/3 c Freshly grated Parmigiano

Instructions for Risotto Alla Milanesa

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 Aal dente, yet creamy and tender. Remove from heat and add cheese and remaining butter. Season to taste and serve immediately with stufato. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #566 by Sue on Apr 14, 1997

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Butter	Chicken Stock	Onion
Red Wine	Rice	Saffron

for flavor and categorization

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