THIS IS MARISA
THIS IS ALEXANDER
THEY MADE A :
RISOTTO WITH SAFFRON
360 gr ( 12 oz ) Arborio rice
1 small onion , chopped
1 + ½ liter ( 6 cups ) beef broth ( see basic recipe )
75 gr ( 2 + ½ oz ) butter
30 gr beef marrow
120 ml. ( ½ cup ) dry white wine
1 small package of saffron
100 gr ( 3 oz ) grated Parmigiano Reggiano cheese
In a large pan, saute’ the onion with half of butter and the marrow until soft and transparent. In a separate pot heat the broth. Add the rice to the onion and stir to coat the grains well. Pour the wine and let it evaporate.
Gradually add the broth by the ladleful, stirring well as it is absorbed . At the half of the cooking time add the saffron, melted in a ladle of broth. When the rice is done, turn off the heat ( the consistency of the risotto, should be creamy, but the rice grains must still be firm or “al dente”).
Add the butter and the grated Parmigiano Reggiano cheese and serve immediately.
AND THEY LOOKED VERY HAPPY.....