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Risotto alla milanese with marrowbone
20/10/2012 - Dinner for 4 people: Risotto alla Milanese with beef marrow bones - 4 beef marrow bones - 400 g Carnaroli rice “Principato di Lucedio” - 1.5 liters vegetable broth “Bio Well” - 4 anchovy fillets - 1 onion - wheat flour - Extra Virgin Olive Oil Erbesso - 0.1 gr saffron threads “Crocus Maremma” - 1 untreated lemon - parsley - 1 glass of white wine - salt - pepper
Articolo tratto da: Anne to London



Dinner for 4 people: Risotto alla Milanese with beef marrow bones

- 4 beef marrow bones
- 400 g Carnaroli rice “Principato di Lucedio”
- 1.5 liters vegetable broth “Bio Well”
- 4 anchovy fillets
- 1 onion
- wheat flour
- Extra Virgin olive Oil Erbesso
- 0.1 gr saffron threads “Crocus Maremma”
- 1 untreated lemon
- parsley
- 1 glass of white wine
- salt
- pepper

Chop the onion finely and fry it well in a pan with the olive oil. Sprinkle the beef marrow bones with flour and add them and the anchovy fillets to the pan and sauté from both sides until golden. Season with salt and pepper. Deglaze with the white wine. Once the white wine has evaporated, add gradually the broth and cook for 2 hours. Grate the lemon peel on the marrow bones and add the chopped parsley.

Soak the saffron for an hour in a cup of broth.

Prepare the risotto: Sauté chopped onion, ​​add the rice for a minute and deglaze with white wine. Add the broth gradually while stirring and cook for 10 minutes stirring constantly. Add the saffron and the broth and cook for another 5 minutes. Then add the parmesan and bone marrow from beef bones and stir well.

Serve the rice and garnish the dish with the bone.

Recommended wine: Rosé Barone Pizzini







 


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