posted by Motley 09-24-98 4:11 PM
Risotto Milanese
1 1/4 cups round grain rice
1 marrow bone (optional)
1/4 cup butter
1 small onion , finely chopped
1 clove garlic , crushed
pinch of saffron soaked in 2 tlbs. hot water
3 cups chicken or veal stock
salt and pepper
2 to 3 grated tlbs. Parmesan cheese or Romano
Melt half the butter in a shallow pan or flameproof casserole, add the marrow( if using) onion and garlic and fry gently for 4-5 minutes.
Add the rice and continue to fry 4-5 minutes, stirring continuously until all the grains look white.
Add the saffton liquid and about a third of the stock. Season and simmer uncovered, stirring occasionally,until the rice thickens, then add another third of stock.
Continue cooking until the rice thickens again. Add the
remaining stock and cook until the grains are barely tender and the risotto is creamy.
Take the pan from heat, dot the surface of the risotto with the remaining butter and sprinke with the cheese. Cover the rice and leave 5 minutes or until ready to serve.
Stir once or twice with a fork, then turn into a hot serving dish. Avoid using a spoon as this makes the rice mushy.
Another added ingredient is blanched asparagus cut in small pieces.
Source is "Grand Diplome Cooking Course..