Milan-Style Saffron Risotto

1. 1

   Melt half of the butter in a medium saucepan over low heat.

2. 2

   Simmer the onion and beef marrow in the butter for about 10 minutes.

3. 3

   When the onion is soft, use a slotted spoon to remove the onion and marrow from the pan, and set them aside. (You may choose to leave the onions in.)

4. 4

   Sauté the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted, stirring constantly so it does not stick and burn.

5. 5

   Stir in one ladle of beef stock and continue stirring until it is mostly absorbed, then keep ladling and stirring in more of the broth as well as the white wine the same way until the rice is almost slightly firm.

6. 6

   Stir in the saffron, the remaining butter, and 3/4 cup of Parmesan cheese.

7. 7

   Turn off the heat, cover, and let sit for 4 or 5 minutes.

8. 8

   Serve as a bed for ossibuchi or on its own with as much of the remaining Parmesan cheese sprinkled on top as you like.

• Calories 800.92 kcal High
• Protein 27.85 g Good Source
• Carbs 75.84 g Moderate
• Total Fat 38.77 g High
• Saturated Fat 20.51 g High
• Trans Fat 0.06 g High
• Cholesterol 97.69 mg High
• Sodium 1118.62 mg High
• Fiber 2.91 g Moderate
• Sugar 1.58 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 407.2 mg Good Source
• Iron 4.07 mg Good Source
• Potassium 270.07 mg Low Source
• Vitamin A 231.24 mcg_rae Good Source
• Vitamin C 0.85 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅
• Alcohol 🚫🍷