As the name suggests, this dish is a speciality of the city of Milan, in northern Italy; it is the classic accompaniment to Osso Buco.
4 - 6 servings
50 g (2 oz) 4 Tbs Butter
2 Tbs Chopped beef marrow
1 Onion, thinly sliced
1/2 kg (1 lb) 2 2/3 cups Italian rice
75 ml (3 fl oz) 3/8 cup Dry white wine
1 1/4 litre (2 pints) 5 cups Boiling beef stock
1/2 tsp Crushed saffron threads, soaked in 1 Tbs hot water
1/2 cup Parmesan cheese, grated 50 g (2 oz)
1. Melt 40 g (1 1/2 oz) 3 tablespoons of butter in a large saucepan. Add the marrow and onion and fry until the onion is soft. Add the rice to the pan, reduce the heat to low, and cook, stirring frequently, for 5 minutes.
2. Pour over the wine and approximately one-third of the stock. Regulate the heat so that the liquid is bubbling all the time. Stir the rice occasionally with a fork.
3. When the rice swells and the liquid is absorbed, add another one-third of the stock.
4. Continue cooking the rice in this way until it is tender and moist but still firm.
5. Stir in the saffron mixture, the remaining butter and the grated cheese. Simmer for 1 minute, stirring frequently.
6. Serve at once.
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