79. Risotto alla Milanese II

Name: Risotto alla Milanese II (Rice Milanese Style II)
Cuisine: Italian
Ingredients: 2 deciliters (about ⅘ of a cup) of good white wine; saffron as needed; 80 grams (about 2-⅔ ounces) of butter; 40 grams (about 1-⅓ ounces) of beef marrow; Parmesan cheese as needed; 500 grams (about 1 pound) of rice; ½ of an onion

Rice Milanese Style II

Preparation info

Difficulty
Easy

Appears in

Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

About

This risotto is more complicated and heavier to digest than the preceding one, but it is more flavorful.

These amounts serve five people:

Ingredients

500 grams (about 1 pound) of rice
80 grams (about 2-⅔

Europe
Italy
Milan
Starter
Mediterranean
Gluten-free

Method

Mince the onion and put it on the fire with the marrow and half the butter. When sufficiently browned, pour in the rice and, after a few minutes, add the wine, then cook with the broth. Before removing from the fire, season with the rest of the butter and the Parmesan cheese. Send to the table with more Parmesan cheese on the side.