MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Risotto Alla Milanesa
 Categories: Rice, Italian, Beef, Offal, Wine
      Yield: 4 Servings
 
      4 tb Butter; +4 ts
    1/4 lb Beef marrow; cubed 1/4"
      1 md Spanish onion; diced 1/4"
      2 c  Vialone Nano rice
      6 c  Strong chicken stock;
           - simmering
    1/2 c  Red wine
    1/2 ts Saffron threads
    1/3 c  Parmigiano; freshly grated
 
  In a 6 qt saucepan, melt 4 tb 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 6 oz 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 6 oz ladle and repeat
  the process for 16 minutes, until rice is al dente, yet creamy and
  tender. Remove from heat and add cheese and remaining butter.
  Season to taste and serve immediately with stufato.
  
  Recipe by Molto Mario
  
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