Prep 20 mins
Cook 35 mins
This dish came from an old cookbook call" The Cooking of Italy" I have not made it as yet, but I am storing it here for future use.
- 2 cups chicken stock
- 4 tablespoons butter
- 1⁄2 cup onion, finely chopped
- 1⁄4-1⁄2 cup beef marrow, uncooked & chopped (optional)
- 2 cups short-grain white rice, uncooked
- 1⁄2 cup dry white wine
- 1⁄8 teaspoon saffron, powder
- 4 tablespoons butter, soft
- 1⁄2 cup parmesan cheese, freshly grated
- Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
- In a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7-8 minutes. Do not let them brown.
- Stir in the optional marrow, then add the rice and cook, stirring, for 1-2 minutes, or until the grains glisten with the butter and are somewhat opaque.
- Pour in the wine and boil it until it is almost completely absorbed.
- Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
- Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes.
- Pour it over the rice. Cook until the stock is completely absorbed.
- By now the rice should be tender. If it is still firm, add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft.
- Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
- Serve at once while the rice is creamy and piping hot.
I left out the beef marrow, but aside from that, I didn't change a thing. Wait until you smell this cooking - it's just incredible. I made it the first time on top of the stove as per the recipe, but the second time I put everything in a rice cooker and did it that way. Delicious either way.