| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter, plus 4 T |
| 1/4 |
lb |
Beef marrow, chopped, in 1/4" cubes |
| 1 |
md |
Spanish onion, chopped, in 1/4" dice |
| 2 |
c |
Vialone Nano rice |
| 6 |
c |
Strong chicken stock, simmering |
| 1/2 |
c |
Red wine |
| 1/2 |
ts |
Saffron threads |
| 1/3 |
c |
Freshly grated Parmigiano |
INSTRUCTIONS
In a 6 quart saucepan, melt 4 tablespoons butter with marrow and onion and
cook over medium heat until onion is soft but not browned. Add all the rice
and, stirring regularly, cook until opaque, about 2 to 3 minutes. Add a
6ounce ladle of hot stock, 1/2 cup red wine and saffron and bring to a
boil. Stirring constantly, cook until stock level goes below level of rice.
Add another 6ounce ladle and repeat the process for 16 minutes, until rice
is Aal dente, yet creamy and tender. Remove from heat and add cheese and
remaining butter. Season to taste and serve immediately with stufato.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #566 by Sue
<suechef@sover.net> on Apr 14, 1997
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