Saffron Risotto

Monica Larner
Ingredients
  • 5 cups homemade broth (or 1 cup canned beef
  • broth with 4 cups of water)
  • 2 tablespoons beef marrow, diced
  • (substitute with sausage meat or bacon)
  • 2 cups Arborio rice
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 13 cup onion, finely chopped
  • 13 teaspoon powdered saffron
  • 13 cup parmigiano cheese, grated
Directions

Fry the diced bone marrow (or sausage or bacon) in a pot with 1 tablespoon of the butter, the olive oil and chopped onion. Cook over medium heat until the onions are transparent. Add the rice, stirring quickly with a wooden spoon so that the grains are evenly coated. Add 1⁄2 cup of beef broth and keep stirring until the liquid is absorbed. Add another 1⁄2 cup and repeat this pattern for 20 minutes always taking care to keep the rice moist with the broth. Add the saffron. Continue adding broth and stirring until the rice is tender but firm to the bite. Turn off the heat and add the remaining butter and stir until it is melted. Add the grated cheese and salt to taste. Serve hot.

Published on June 21, 2010
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