Rice, Milan Style
Rice, Milan Style (Risotto alla Milanese)
1 cup uncooked regular rice
1 small onion, chopped
1 tablespoon chopped beef marrow (optional)
3 tablespoons butter or margarine
2 cups water
2 teaspoons instant chicken bouillon
1/4 teaspoon slat
Dash of ground saffron
1/4 cup grated Parmesan cheese
Cook and stir rice, onion and beef marrow (if used) in butter in 2-quart saucepan until rice is golden, 4 to 5 minutes
Stir in remaining ingredients except cheese
Heat to boiling, stirring once or twice; reduce heat
Cover and simmer 14 minutes without lifting cover or stirring
Remove from heat
Gently stir in cheese with fork; cover and let steam 5 to 10 minutes
Serve rice with additional Parmesan cheese if desired
Yields 6 servings
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