Risotto Milanese "Al Salto"

The recipe below, is from "Guida Gallo 2000, Risotto Ristorante" . This booklet is provided to subscribers of La Cucina Italiano. the recipes represent selections from some of the finest restaurants in Italy. The Gallo web site URL is http://www.toprice.com.

riso canaroli di paese	350 g.
burro	100 g.
vino bianco secco	un bicchiere
cipolla tritata	1/4
midollo di bue	un noce
bustine di zaffarano	4
parmigiano reggiano grattugiato	100 g.
brodo bollente (di pollo)	Q.B.
sale - pepe	Q.B.

Rosolate con un po di burro e il midollo la cipolla rendendola bionda. Buttare il riso, lo zaffarano e il vino facendolo evaporare. Aggiungere piano piano, girando, il brodo e far cuocere per 8-9 minuti. Aggiustare di sale e pepe e mantacare con il restante burro e parmigiano-reggiano.

Togliere il risotto dal fuoco, ben asciutto, e raffrendarlo allargandolo. Quando e freddo "scranarlo" con le dita e poi passarlo in una padella leggermente imburrata schiacciandolo con una paletta e reunendolo ai bordi.

Canaroli rice	3/4 Lb.
Butter	1/4 Lb.
Dry white wine	1 glass
Diced onion	1/4
Beef bone marrow	1 Tablespoon
Saffron	4 glassine pouches or 1/2-3/4 Tsp. of the threads
Parmigiano-Reggiano	100 g. (freshly grated)
Chicken broth	Q.B.
Salt & Pepper	Q.B.

NOTE: If Canaroli rice is not available Arborio may be substituted. Beef bone marrow may be difficult to find. Leave it out if unavailable. Saffron may not be available in powder form. Use thread form, but toast the saffron first in a dry fry pan and grind it in a small mortar and pestle, or a small processor.

Saute the chopped onion in some of the butter until the onion attains a blond color and is transparent.

Very, very slowly add the hot chicken broth, stirring constantly. After each addition, allow the rice to cook until no more broth can be seen. Cook for 8-9 minutes . Taste for salt and pepper, then add the remaining butter and the grated Parmigiano-Reggiano cheese.

Remove the rice from the heat. It should be quite dry, and place it in the refrigerator to cool. when it is cool, fluff it with your fingers and then place it in a fry pan which has been lightly buttered. Press the rice into a solid round form using a spatula. Cook each side for about 4 minutes, or until it is golden brown.