Ingredients
320 g rice
50 g butter
40 g bovine bone marrow
1 onion
4 tbsp (40 ml) white wine
600 ml chicken broth
pinch saffron
100 g feta cheese "parmesan "or" Emmental "
pepper
Method
In half of the butter fry the chopped onion to yellowing and add chopped beef marrow. Add rice, fry a little, add the wine and stew until it evaporates. Add salt, sprinkle with pepper, pour broth and stirring the mixture vazvaryava. Add saffron and stew until soft. Finished risotto is arranged in a dish, sprinkle with melted butter and grated feta cheese.
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Comments
Hello, if an Italian cook risotto in this recipe will clapped Cigna head certainly, if you are his home helper in the kitchen :) If possible correct that the rice is fried until it becomes transparent colored glass, and that means long enough and stirred at that time (such as to prevent burning of the previously washed many times, typically 5-6 water until the rinse water it remains clear). As fry rice was added slowly in portions to the previously prepared spoon broth under continuous stirring so as not to burn while the rice to absorb liquid in order to allow to swell. Becoming ready add the wine and finally the saffron. The rice should not be razvaren and must remained slightly hard. Then risotto, otherwise is boiled rice. But risotto want hard work and craftsmanship. I wish you well!
Polly's right, only that the wine is put before the broth.
Abe people read, not accidentally written *Milan* risotto.