One of the mainstays of Italian culinary tradition is certainly Risotto Milanese.
A yellow risotto representative of the Lombardy region, it is a risotto with saffron and therefore yellow in color, with the addition and distinct taste of marrow.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 cups Carnaroli rice
- 1.8 oz veal marrow
- 4 tbsps butter
- 1 packet saffron
- to taste fine salt
- Half onion
- 4 cups beef broth
- 1.8 oz grated cheese
Preparation
First, you need to prepare the beef broth from which to take a cup where you will infuse the saffron threads;
To prepare the broth, put oil, celery, carrot, onion, and bones in a pot. Sauté and add water;
Extract the marrow from the veal medallions with a knife and cut it into coarse pieces;
In a saucepan, melt the butter with the marrow and finely chopped onion;
Add the rice and stir gently;
Pour in the ladle of broth and let it absorb slowly over moderate heat;
Also add the cup of broth with the dissolved saffron and continue with more broth until absorbed;
After about 18 minutes of cooking, remove from the heat and add some butter, covering with the lid for a few seconds to melt it;
Season with grated cheese;
Transfer to the plate and serve.
Store for 2 days in the fridge
