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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 salt
  • Dash of ground saffron
  • 1/4 cup grated Parmesan cheese
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  1. Cook and stir rice, onion and beef marrow (if used) in butter in 2-quart saucepan until rice is golden, 4 to 5 minutes.
  2. 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.
  3. Remove from heat. Gently stir in cheese with fork; cover and let steam 5 to 10 minutes.
  4. Serve rice with additional Parmesan cheese if desired.

Yields 6 servings.


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