Ingredients
2 cups rice
1 or 2 onions, chopped
8 tablespoons butter
2 cups Parmesan cheese, grated
4 tablespoons beef marrow
3 or 4 tablespoons white wine
3 cups beef or chicken stock
pinch of saffron
salt and pepper to taste
Directions
Brown onion in heated beef marrow and 4 tablespoons butter; add rice, stir well, and cook 15 minutes.
Bring stock to a boil, add to rice with wine, saffron, salt and pepper; simmer gently 20 to 30 minutes, stirring occasionally.
Just before serving, sprinkle with cheese and remaining butter, melted.
Serves 6.
NOTE: By combining 1 1/2 to 2 cups sliced mushrooms after onions are slightly brown and cooking 5 minutes before adding the rice, you have an excellent dish.
In this instance, the wine and saffron are omitted.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Kazimir Malevitch: Le Boulevard, 1903. |
