Risotto alla milanese (4)
Instructions
In a saucepan, then Brown the shredded onion together with oxtail and marrow butter, adding a little broth.
Put the rice; Add the stock and wine, and add whenever rice dries up.
Half-cooked add the Saffron dissolved with broth and butter that you remained together with the grated cheese.
Serve the risotto al dente, possibly covered with white truffle.
Ingredients and dosing for 2 persons
- 200 g of vialone
- Butter
- 200 g of ox marrow
- 1 glass dry white wine
- Grated cheese
- 1 sachet of saffron
- 1 onion
- 200 cl of meat broth