Risotto a la Milanese

Another regional dish from Italy that features often in our kitchen (anyone would think I came from a Tuscan background! They'd be right, too! ) Wonderful and warming on cold winter's nights, as well as great for eating ''al fresco'' (outdoors) while the steaks and snags sizzle on the BBQ in the warmer weather. Once again, make heaps, as everyone will want seconds!

You will need:

  • 7 Tablespoons of butter
  • 1 small onion, thinly sliced
  • 2 Tablespoons of bone marrow (optional)
  • a Cup of dry red or white wine
  • 3 Cups of Arborio rice
  • About 6 Cups of boiling meat stock
  • Generous pinch of saffron, soaked in water
  • of a Cup of grated Parmesan cheese

And this is what you do:

To make 6 serves: Melt half the butter in a large, heavy pan, and saute the onion and bone marrow gently until the onion is transparent and golden. Add the wine and cook until reduced. Stir in the rice and saute gently until it begins to brown.

Pour in one cup of boiling stock (it will sizzle alarmingly, but this is as it should be) Continue cooking until the liquid has been absorbed, stirring frequently to prevent it sticking to the bottom of the pan and burning, then add another cup of boiling stock. Continue to cook the rice in this manner, stirring carefully, until all the stock has been used up and absorbed.

When the rice is almost ready, after about 20 minutes, add the saffron, stirring this into the rice to colour it. If all the rice does not change colour, this does not matter - a two colour risotto is very effective. Turn off the heat, and gently but thoroughly stir in the remaining butter and the cheese. Cover the pan and let the risotto settle for 2 minutes.

To serve:

Serve at once, accompanied by a bowl of additional grated Parmesan.



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