Risotto alla milanese 03

02101 RISOTTO ALLA MILANESE INGREDIENTS for 4 PEOPLE 400 g of rice vialone, 100 g butter, 75 g cheese, 50 g beef marrow, boiled soup (made with beef, veal, chicken about 1, 500 litres), a small onion, saffron pistils.

PROCEDURE Put in a cup 16 0 26 saffron pistils and pour over a little hot broth.

Put in a saucepan (or in a pan with high edges) the sliced onion, the oxtail and marrow g 5th g butter; Cook slowly for 15 minutes without making Brown the onion, which then will be removed.

Add the rice and toast for a few minutes, stirring with a wooden spoon.

Add a ladle of hot broth and gradually dries out add more boiling broth ever.

Cook the rice, focus continuing always to stir.

Five minutes before remove risotto from heat add the broth which was dissolved saffron, filtering; to crush against the walls of the sieve the remaining pistilli, diluendoli with more boiling stock.

You put the zaffrano at the last minute to ensure that its aroma remains intact.

Mix well, however even if it attacks a little on the bottom of the saucepan is not to worry as gourmets claim that a real good risotto should know of attaccaticcio.

Remove the Pan from the heat, stir in the remaining butter risotto and half of cheese: stir, pour the risotto onto serving dish and serve with remaining cheese aside.