KILLEY PROPERTY

P O Box 4512

Pagosa Springs

CO  81147

970/731-3690

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Risotto Alla Milanese (Risotto with Saffron)

(serves 4)

10 oz (350 grams) italian round grain rise for Risotto (Superfino)

5 Cups Beef or Chicken Stock

2 oz Butter

1 oz grated Parmesan Cheese

1 little white Onion finely chopped or whole if you would like to remove it before serving

1 Tbsp Veal Marrow (Optional)

1/4 Cup of dry White Wine

1 Teaspoon Saffron powder

Freshly Ground White Pepper

Salt to Taste

Bring the Stock to a boil then keep it simmering.  Heat 1/4 of the butter with the marrow in a saucepan.  Add the onion and gently cook it for ten minutes.  Add Rice and allow it to "toast" for a couple minutes or turns golden.  Add the wine and allow it to evaporate.   Add stock little by little and let everything cook on medium heat for five minutes.   Add salt and pepper to taste.  Cook about ten more minutes.  At the end, remove from heat, add remaining butter and Parmesan cheese to bind.  Cover and let rest for two minutes before serving.

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