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Risotto alla Milanese
- For
five
people - Difficulty
Easy
By Patience Gray and Primrose Boyd
Published 1957
This recipe is for a dish of rice which is served at the beginning of a meal in northern Italy, and it is doubtful whether it can fairly rate as a main dish. But as it is a delicious way of cooking rice, we put it in with the suggestion that it might be followed by veal cutlets and a green salad.
Ingredients
2½ cups 3 ounces 2 ounces
Method
Chop the onion finely and cook it in a heavy pan with the beef marrow and half the butter. When onion and marrow are browned, add the rice, moving it about the pan until it has absorbed the rest of the butter. Pour on the wine, let it fizzle up and reduce a little, and then add 5 cups of hot beef bouillon, and the saffron. Leave it to cook for at least twenty minutes, and before removing