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Great Italians in the World |
Lombardia - Food and Wines Risotto allo Zafferano (Rice with Saffron) Ingredients for 4 people: 400 grams of Vialone rice (or rice made for risotto) Thinly slice the onion and place in a heavy-bottomed saucepan with the bone marrow and half the butter, add the rice and cook over a low fire until it becomes golden. Add the wine and let it evaporate. Add the boiling broth half a cup at a time, stirring constantly until absorbed by the rice. The rice should be done after 20-25 minutes. Add the saffron. Take the pan off the fire and add the rest of the butter and half the parmesan cheese, stir well and cover for five minutes. Serve with the remaining cheese. When done drain the meat, place on a plate and keep warm. Reduce the sauce over a high flame, pass through a sieve and add the brandy. Slice the meat and cover it with some of the sauce, and place the rest in a gravy boat. |
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