1 veal or beef bone
1/4 cup plus 2 tablespoons butter, divided
1/2 cup of chopped onion
1 pound Italian Arborio rice
1 1/2 teaspoons saffron (1 gram)
1/2 cup dry white wine
8 cups beef consomme or stock
approximately 1 cup grated Parmigiano Reggiano
This "historic" and most famous dish from Milan dates to 1574
and owes it's origin to the wedding feast of the daughter of a
Flemish Master Glass worker who had been called to Milan to
work on the Duomo.
One of his young apprentices particularly
adept at mixing his colors had used saffron to create a brilliant
golden color for the glass.
This same student mostly in a joking
manner is known to have given some saffron to the inn keeper
where the feast was to be held asking that it be used in making
the first course of rice.
This colourful dish appeared to the
surprise of all the guests and to this day it can be savoured in
any restaurant in Milan.
It is served either as a first course, or
as an accompaniment to another Milanese specialty, "Osso
Bucco". (braised veal shanks).
Place marrow bone in a heavy saucepan over low heat. Cook for
20 to 30 minutes until marrow is melted.
Use right away or cool
and refrigerate until ready to use.
Combine marrow and 2
tablespoons butter in a 6 quart saucepan.
Sweat onion in butter
for 10 minutes until softened.
Add rice and saffron. Stir to coat
rice with butter.
Add wine and cook to evaporate. Add 1/2 cup
beef consomme. Boil rice stirring constantly until consomme
Continue adding stock 1/2 cup at a time, stirring
almost continuously until rice is tender but still firm, about 16
Rice will be suspended in liquid, not dry.
Add remaining 1/4 cup butter. Add cheese and stir. Serve
Serves 6 - 8