Superfine Arborio Rice 300 g
60g Butter,
40g Grated Parmesan cheese,
40g Onion,
40g Beef bone- marrow,
20 Pistils of Saffron,
1L Brown stock,
Salt
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Put
20 Pistils of saffron in a bowl and cover with 1 ladle of boiling
stock.
Finely chop the onion and cook on a low fire with half the butter
and the bone marrow for 5 minutes. Add the rice and gently toast
for a few minutes on a high fire. Switch to medium fire and
gradually add the boiling stock stirring constantly for about
16 minutes. Finally add the stock with the saffron and a pinch
of salt and simmer for 2 minutes. Take off the heat and stir-
in the parmesan and remaining butter till they are completely
melted thus giving the risotto its consistency. |
