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What You Need:
(Serving Size: 6 to 8)
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7 cups chicken stock, fresh or canned
4 tablespoons butter
½ cup finely chopped onions
1/3 to ½ cup chopped uncooked beef marrow (optional)
2 cups plain white raw rice, preferably imported Italian rice
½ cup dry white wine
1/8 teaspoon powdered saffron or saffron threads crushed to a powder
4 tablespoons soft butter
½ cup freshly grated imported Parmesan cheese
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Translate this recipe:
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| How To Cook: |
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1. Bring the chicken stock to a simmer in a 2- to 3-quart saucepan and keep it barely simmering over low heat. In a heavy 3-quart flameproof casserole, melt 4 tablespoons of butter over moderate heat.
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2. Cook the onions in the butter, stirring frequently, for 7 or 8 minutes. Do not let them brown.
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3. Stir in the optional marrow, then add the rice and cook, stirring, for 1 or 2 minutes, or until the grains glisten with butter and are somewhat opaque. Pour in the wine and boil it until it is almost completely absorbed.
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4. Then add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absorbed. Add 2 more cups of stock and cook, stirring occasionally.
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5. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes. Then pour it over the rice. Cook until the stock is completely absorbed.
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6. By now the rice should be tender. If it is still firm, add the remaining stock-½ cup at a time-and continue cooking and stirring until the rice is soft.
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7. Stir in 4 tablespoons of soft butter and the grated cheese with a fork, taking care not to mash the rice. Serve at once while the rice is creamy and piping hot.
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