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INGREDIENTS
Ingredients for 4 people:
• 240 gr. Carnaroli rice
• 100 gr. Butter
• N° 1 minced shallot onion
• glass white wine
• 1 litres beef broth
• 40 gr. Parmigiano Reggiano cheese
• 2 gr. saffron
• N° 4 ossobuco/marrow soup bones
• Salt and pepper
Note: Ossobuco may be purchased at a butcher shop, if not found at your local grocery store.
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 Brown the shallot onions in a frying pan
w/ 40 gr. of butter; add the rice and
sauté while gradually adding the white
wine to flavour.
Add saffron and the boiled beef broth
very slowly to the rice mixture.
Continue cooking for about 15-17 minutes,
remove from heat and let stand for 1
minute.
Finish by adding the remaining butter &
cheese.
Mix well. Add salt & pepper to taste.
In the meantime, in a hot frying pan sear
the marrows (ossobuco) on both sides
until you obtain a fine, crunchy crust.
Serve the risotto on a platter
positioning the grilled marrows (ossobuco)
in the centre of the bed of rice.
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