Risotto Recipe from Italian Chef Viola Buitoni : Foodwise
This simple and delicious risotto recipe is a quicker version of the classic risotto alla milanese con ossobuco.
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Cooking tools:
- Grater
- Kitchen scale
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Saucepan
- Saute pan
- Skillet
- Stove
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Mixing bowl
- Aluminum foil
- Kitchen timer
- Plate
Ingredients
- 5 full marrowbones (about 5 pounds)
- Salt
- pepper
- 1 teaspoon saffron threads
- 1 small shallot
- 2 tablespoons unsalted butter
- 1 cup (200 grams) rice for risotto
- 1 cup (240 milliliters) dry white wine
- ¼ cup (5 grams) loosely packed parsley leaves
- ½ cup (120 milliliters) grated parmigiano reggiano
- Traditional balsamic vinegar, for finishing
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