By our head chef Claudio Barchieri
Preparation time – 5 minutes – Cooking time –18 minutes
Ingredients – for 8 people
400 grams Risotto Rice (Vialone)
80 grams of Butter
60 grams of grated Parmesan Cheese or Grana Padano
80 grams of Beef Marrow
2 litres of Meat Stock
2 sachets of Saffron
½ a glass of White Wine
Salt to taste
Start by preparing all the ingredients
- Grate your cheese if it is not already grated
- Finely chop the onion
Continue by frying the onion and marrow in a spoon of butter on a moderate heat. Slowly add the rice and continually stir for 3 to 4 minutes. Add the wine and let it reduce whilst stirring. At boiling point turn the heat down and let the rice cook slowly, whilst adding the stock a cup at a time.
Dilute the saffron in a cup of warm stock and add to the pan halfway through cooking. Turn the heat to minimum and let the stock reduce to finish cooking.
Once the rice is cooked to your taste add the remaining butter and the grated cheese, stir well and serve with a glass of chilled white wine.