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Risotto alla Milanese (Risotto with Saffron)

di Academia Barilla

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Risotto alla Milanese (Risotto with Saffron)
46 minutes


First course


Ingredients for 4 people

1 2/3 cups rice (Superfino)
1 3/4 ounce beef bone marrow
5 tablespoons butter
1 3/4 ounces onion
1/2 cup white wine
4 cups meat broth
1 package saffron powder
2/3 cup grated Parmigiano Reggiano cheese
Salt and pepper to taste

Preparation 30 minutes preparation + 16 minutes cooking
1. Melt 2 1/2 tablespoons butter in a pan over low heat, add finely chopped onion and chopped bone marrow

2. Cook slowly without browning

3. Add rice and toast for one minute or until translucent

4. Pour in white wine and stir until absorbed

5. Cover rice with hot meat broth and cook, stirring every once in a while and adding broth as necessary when absorbed

6. After about 12 minutes, dissolve saffron powder in 1 tablespoon of broth and stir into the rice

7. Season with salt and pepper

8. Cook rice "al dente", remove from the heat and combine with the remaining butter and Parmigiano Reggiano

9. Stir until creamy and serve immediately