Risotto al Salto

Name: Risotto al Salto (Risotto Cake)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 litre (1.¾ pints) Chicken Stock; sea salt and freshly ground black pepper; 120 g (4.½ oz) butter, at room temperature; 2 tablespoons olive oil; 1 beef or veal shin bone, cut open at both ends to reveal the marrow; 1 medium red onion, peeled and very finely chopped; 300 g (10 oz) risotto rice; Parmesan, freshly grated

Risotto Cake

Preparation info

Serves
6

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

Ingredients

1 litre (1.¾ pints) Chicken Stock
sea salt and freshly ground black pepper

Europe
Italy
Main course
Mediterranean
Gluten-free

Method

Poach the shin bone gently in water for 35-40 minutes. Remove the marrow.

Heat the Chicken Stock and check for seasoning.

Melt 75 g (3 oz) of the butter and all the oil in a large heavy-bottomed pan with the marrow and gently fry the onion until soft, about 15-20 minutes. Thereafter follow method for Risotto alla Milanese.

Spread the cooked risotto out on a flat plate to