One of the classic Italian first courses or accompaniments, Risotto alia Milanese (ree-saw-toh ah-lah mce-lahn-ayseh) is a delicious mixture of Italian rice, saffron, onion and grated cheese. It is traditionally served with Osso Buco.2 oz. butter
2 tablespoons beef marrow, chopped
1 onion, thinly sliced
1 lb. Italian rice, such as Avorio
3 fl. oz. dry white wine
2 pints home-made beef stock, boiling
2 teaspoon crushed saffron threads soaked in
1 tablespoon hot water
2 oz. Parmesan cheese, grated
In a large, heavy saucepan, melt 12 ounces of the butter over moderate heat. When the foam subsides, add the beef marrow and onion and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the rice to the pan, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour over the wine and approximately one-third of the boiling stock. Regulate the heat so that the liquid is bubbling all the time. Stir the rice occasionally with a fork. When the rice swells and the liquid is absorbed add another one-third of the stock. Continue cooking the rice in this way until it is tender and moist but still firm.
Stir in the saffron mixture, the remaining butter and the grated cheese and stir well to mix. Simmer for 1 minute, stirring frequently.
Remove the pan from the heat and transfer the risotto to a warmed serving bowl. Serve at once.