Risotto alla Milanesa (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons butter plus 4 tablespoons |
1/4 pound beef marrow, chopped into 1/4inch cubes |
1 medium spanish onion, chopped into 1/4inch dice |
2 cups vialone nano rice |
6 cups strong chicken stock, simmering |
1/2 cup red wine |
1/2 teaspoon saffron threads |
1/3 cup freshly grated parmigiano |
Directions:
1. In a 6 quart saucepan, melt 4 tablespoons butter with marrow and onion and cook over medium heat until onion is soft but not browned. Add all the rice and, stirring regularly, cook until opaque, about 2 to 3 minutes. Add a 6ounce ladle of hot stock, 1/2 cup red wine and saffron and bring to a boil. Stirring constantly, cook until stock level goes below level of rice. Add another 6ounce ladle and repeat the process for 16 minutes, until rice is al dente , yet creamy and tender. Remove from heat and add cheese and remaining butter. Season to taste and serve immediately with stufato.
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