Risotto Milanese

Ingredients

beef marrow bones

6 c. chicken broth (may not require all 6 cups)

1/2 t. saffron threads

2 T. olive oil

1/2 c. finely chopped shallot

1/2 c. dry white wine

1 1/2 c. Risotto rice

1/3 c. parmesan, grated

salt, and pepper to taste

chives

large cooked shrimp (optional)

Method

In one pot, bring broth to a simmer. In another heavy-bottomed saucepan, heat olive oil over medium-high heat. Add shallot and cook until it becomes a very light golden color. Add rice and stir to coat all the grains. Add wine and cook until evaporated. Then turn down the heat and add the broth, one ladle at a time, constantly stirring as the rice absorbs the liquid.

Meanwhile, pour 1/2 cup of hot broth over the saffron in a small bowl, and let stand while cooking the risotto.

When the rice is almost al dente (about 5 minutes before it is done), add the saffron with broth. Continue to cook until tender and creamy. Remove from heat. Fold in grated Parmesan. Season to taste with salt and pepper.

This risotto should be served all’onda (like a wave), just loose enough to undulate like the sea when the pot is shaken. Add a bit more broth if necessary just before serving.

Bone Marrow

Have the butcher cut marrow bones vertically into about 2 1/2″ lengths.

Oven roast marrow bones at 400°F for 5 minutes. Remove from oven and pop out the marrow. I return the bones to the oven and roast for an additional 10 minutes, then cool completely before giving one to a very happy McIntosh. I wrap them individually and freeze the rest of the bones as treats for Mac later on.

At the last minute, brown the marrow pieces in a dry pan over medium-high heat. Remove to paper towels. Immediately season with a sprinkling of Kosher salt and fresh ground pepper. The rich marrow also benefits from a squeeze of fresh lemon juice.

Source: www.tastewiththeeyes.com