About this recipe:This Italian dish is wonderful on its own or served with braised veal shanks. Risotto rice is cooked with beef stock, beef marrow, white wine, saffron and Parmesan. Serve as a starter or main course.
400g uncooked Arborio (risotto) rice
115g unsalted butter, divided
1.5 litres beef stock
3 tablespoons beef marrow
1 onion, thinly sliced
1 teaspoon saffron
175ml dry white wine
salt to taste
120g grated Parmesan cheese
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Method Prep:20min › Cook:20min › Ready in:40min
Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon and set aside.
Saute the rice in the pan over medium heat for 5 to 7 minutes or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of beef stock and keep stirring until it is mostly absorbed, ladling and stirring in more of the stock as well as the white wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter and 1/2 of the Parmesan cheese. Turn off the heat, cover and let sit for 4 or 5 minutes.
Serve with as much of the remaining Parmesan cheese sprinkled over as you like.
If your local supermarket doesn't stock beef marrow, you can buy it from your local butchers. You may need to pre-order it.