Name: Risotto Milanese
Yield: Serves 6 as an Accompaniment
Ingredients: 50 g (1¾ oz/½ cup) grated parmesan cheese; 1.5 litres (6 cups) chicken stock; 100 g (3½ oz) butter; 1 large onion, finely chopped; 70 g (2½ oz) beef marrow (see Note); 360 g (12¾ oz/1⅔ cups) risotto rice; 1 garlic clove, crushed; large pinch of saffron threads; 200 ml (7 fl oz) dry white vermouth or wine

Put the vermouth in a bowl, add the saffron and leave to soak. Pour the stock into a saucepan and keep at a low simmer.

Melt the butter and beef marrow in a saucepan. Add the onion and garlic and cook, stirring, until softened. Add the rice and stir until well coated. Add the vermouth and saffron to the rice and stir until absorbed.

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Risotto Milanese

Ingredients

Method

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