Total Preparations time: 40 minutes, Serve: 4
Nutritional Info: Calories: 834, Fat: 35g, Protein: 28g, Carbs: 90g
Cuisine: Italian-American
Ingredients: –
- 1¾ cups rice
- 1 onion thinly pieces
- 1 ½ quart beef stock
- 3 tablespoon beef marrow
- ½ cup unsalted butter divided
- 1½ cups grated Parmesan cheese
- 1 teaspoon saffron powder
- Salt to taste
- ¾ cup dry white wine
Instructions: –
Step 1
Set the saucepan over low heat melt half of the butter. For nearly 10 minutes, simmer the onion and beef marrow in the butter. When the onion is soft, using a slotted spoon, remove the onion and marrow from the pan and set aside. (I prefer to include the onions.)
Step 2
Over medium heat, sauté the rice for 5 to 7 minutes, or until lightly toasted. To protect the rice from wanting to stick and burn, stir constantly. Stir in one ladle of beef stock and continue stirring until it is mostly absorbed. Repeat with additional broth and white wine, scooping and mixing in the same manner until the rice is almost al dente.
Step 3
Combine the saffron, remaining butter, and ¾ cup of Parmesan cheese in a medium bowl. Remove; cover and set aside for 4–5 minutes.
Last Step
Sprinkled with as much of the remaining Parmesan cheese as desired and served.