Risotto alla milanese with ossobuco from Recipes from Milan and Lombardy by Slow Food
Bring the beef broth to a boil and keep hot. Sauté the onion half, uncut, in the oil in a saucepan until softened. Remove the onion and add the rice and 4 slices bone marrow. Toast until the rice...
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Ingredients
- ½ onion
- 2 tbsps extra-virgin olive oil
- 800 ml beef broth
- 250 g authentic carnaroli rice (Riserva San Massimo)
- 0.15 g powdered saffron
- 8 slices of bone marrow
- 60 g mountain butter
- 90 g grated aged Tipico Lodigiano cheese
- ossobuco)
- 20 saffron pistils
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