Milanese Risotto
calories: high
category: first
cost: medium
difficulty: medium
preparation time: 35
Ingredients
Rice 400 gr.
Onion 1/2
Dry white wine 1 glass
Ox marrow 50 gr.
Butter 50 gr.
Grated Parmesan cheese 50 gr.
Saffron a small packet
Broth ˝ litre
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Onion 1/2
Dry white wine 1 glass
Ox marrow 50 gr.
Butter 50 gr.
Grated Parmesan cheese 50 gr.
Saffron a small packet
Broth ˝ litre
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Sauté the sliced onion in half the butter then remove it. Chop up the ox marrow and add it. Pour in half a glass of dry white wine and let almost all of it evaporate.
Then put in the rice and let it absorb the rest of the wine. Salt and pepper to taste and then let it cook adding a number of spoonfuls of boiling hot broth. Using the last spoonfuls, melt the saffron which will be added just before the dish is served at table.
Add the grated Parmesan cheese and the remaining raw butter using a fork to separate the rice grains which should be "al dente". Serve at table immediately on a heated dish and arranging the ox marrow on the top of the rice and adding their sauce on top. The Chef's tips Prosecco Montello e Colli Asolani - a ruby red 12° wine at least 2 years old to be served at 8 degrees. Curiosity This is the most famous dish of this town and must be made with all the ingredients given however hard they may be to find. Otherwise it will not be true to its name.
Then put in the rice and let it absorb the rest of the wine. Salt and pepper to taste and then let it cook adding a number of spoonfuls of boiling hot broth. Using the last spoonfuls, melt the saffron which will be added just before the dish is served at table.
Add the grated Parmesan cheese and the remaining raw butter using a fork to separate the rice grains which should be "al dente". Serve at table immediately on a heated dish and arranging the ox marrow on the top of the rice and adding their sauce on top.
