Ingredients (for 6 people):
- beef marrow
- white wine
Fry 100 gr. of butter and 100 gr of marrow with an onion cut into quarters. When the onion is golden add to the juice 600 gr of rice which you stir until it has absorbed all the liquid; then add a glass of white wine. Dissolve the saffron in the broth (which should be kept hot in another pot) and add ladlefuls of broth to the rice little by little, stirring often. When the rice is cooked but not too dense, remove it from the fire and add 100 gr of grated parmesan. Cover and let sit for a few minutes, then serve. (Cook 20 minutes in all on high heat).
A very easy and classic recipe. Risotto accompanies several dishes, such as "ossibuchi" (marrowbone) and veal, Lombard dishes par excellence.