Risotto Alla Milanese
|Onion||1 , chopped|
|Beef marrow||1⁄2 Cup (8 tbs)|
|Rice||1 Cup (16 tbs)|
|White wine||6 Ounce|
|Chicken stock||2 Cup (32 tbs)|
|Parmesan cheese||2 Tablespoon, grated|
Heat the butter in a large pot, and cook the onion slowly along with the beef marrow if available, for 5 minutes.
Add the rice, and stir for about 3 minutes, until all the fat is absorbed and the rice is still light and translucent.
Add the wine and stir until it is absorbed, then bring the stock to a boil and stir in 1 cup slowly.
Continue to add the hot stock in small quantities, letting the rice soak in the last addition before adding more.
When the rice reaches a creamy consistency, stir in the saffron.
After about 25 minutes the rice should be done.
Continue to stir until the last minute so that it doesn't stick to the pan, then add the butter and cheese and let stand for several minutes before serving with a passing dish of grated cheese.