Braised Saffron Rice (Risotto Alla Milanese)
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.
Ingredients
- 2 oz Butter
- 2 Tbs Chopped beef marrow
- 1 Onion thinly sliced
- 1 lb Italian rice
- 3 floz Dry white wine
- 2 pints Boiling beef stock
- 1/2 tsp Crushed saffron threads soaked in 1 Tbs hot water
- 1/2 cup Parmesan cheese grated
Instructions
- 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.
- 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.
- 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. Simmer for 1 minute, stirring frequently.
- Serve at once.
Calories: 675 kcal
Carbohydrates: 96 g
Protein: 17 g
Fat: 22g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 39 mg
Sodium: 773 mg
Potassium: 595 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 470 IU
Vitamin C: 2 mg
Calcium: 182 mg
Iron: 6 mg