Risotto Milanese

Ingredients for 4 servings:

• 500g risotto
• 1 ½ liters of meat broth, preferably homemade
• 250 g beef marrow bones
• 1 large onion(s) or 2 large shallots
• 150 ml dry white wine
• 75 g Parmesan
• 100 g butter, cold
• 3 cans of saffron threads
• 1 garlic clove(s), as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Heat the stock over low heat. Peel and chop the onion. Squeeze out the beef marrow and chop it finely. Brown the marrow in a pan with a little butter and then add the onions. Fry the onions until translucent. Add a little more butter if necessary and sauté the rice until slightly translucent. Add the wine and bring to a gentle boil. Then top up with stock so that the rice is just covered and simmer gently, stirring frequently. When the rice is no longer covered, add more stock. Stir frequently and simmer gently (test for bite every 20 minutes). Check the consistency after about 25-30 minutes. The rice should be slightly firm to the bite, but definitely not too soft. The liquid should now be so reduced that a creamy porridge has formed. Once this point has been reached, pour a little boiling water over the saffron threads and let it steep for about 20 seconds, then stir in. Add the remaining butter and Parmesan cheese. Season to taste and add a little salt. Serve with veal schnitzel.