An absolute classic…
Ingredients
200-250g Risotto
1l hot beef broth
1 glass white wine
30g butter
50g grated parmesan
saffron
2 shallots
Preparation
http://www.berlinkitchen.com/berlinkitchen/Slideshow_Risotto_Milanese.html
P.S. Regading type of rice, I prefer Carnaroli from Ferron.
I love love love this dish. I use a bit of marrow when I can find it.
I have generally made it with Arborio rice, but I checked and I have both Carnaroli and Arborio.
Why do you prefer Carnaroli? I will try that for my next risotto.
Such good stuff. And with high quality saffron, it goes up a notch.
YES, to add marrow is classic and gives a deeper flavor.
Carnaroli produced better results in the last years, you have the bite of each rice grain and a certain necessary creaminess too.
Stay tuned for more Risotto recipes this spring with watercress and also ramsons (wild garlic)…