Riso alla genovese (2)
Instructions
Brown in oil a mince of garlic, onion, bacon and Medulla.
Add the rice and toast it mixing it up with a wooden spoon.
Wet with wine and let it evaporate.
Bring the cooking rice by combining boiling broth a little at a time.
When cooked, add chopped herbs, parmesan and a knob of butter, stir and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of rice
- 100 cl of broth
- 40 g of ox marrow
- 1 onion
- 1 clove of garlic
- 50 g of bacon
- White wine
- Parsley
- Basil
- Grated parmesan cheese
- 1 walnut butter
- Olive oil