Risotto allo Zafferano (Rice with Saffron)

Risotto allo Zafferano is a traditional recipe fron the Lombardy region of Italy.

Ingredients for 4 people:

• 400 grams of Vialone rice (or rice made for risotto)
• 100 grams butter
• 75 grams of grated parmesan cheese
• 1/2 cup white wine
• 50 grams bone marrow of oxen
• 1 and 1/2 litres of good beef broth
• 1 small onion
• 1 envelope of saffron
• Salt

Preparation:

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.

Learn more about:

The Food and Cuisine of Lombardy (Lombardia)