Yellow risotto
Instructions
Dry the sliced onion to the veil in 50 g of butter.
Join the marrow and rice, stirring with a wooden spoon, toast the rice.
Deglaze with the wine and let it evaporate.
Add a ladleful at a time, the broth.
Shortly before the end of cooking add the Saffron diluted in a little broth.
Turn off the heat, incorporate 20 g grana and mix for a long time.
Serve with Veal Shanks.
Ingredients and dosing for 4 persons
- 400 g of rice
- 30 g of beef marrow
- 70 g of butter
- 1 onion
- 1 sachet of saffron
- 125 cl of broth
- 1/2 cup of white wine
- 30 g of grated parmesan cheese