Recipe courtesy of Mario Batali
Show: Molto Mario
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 tablespoons butter plus 4 tablespoons
  • 1/4 pound beef marrow, chopped into 1/4inch cubes
  • 1 medium Spanish onion, chopped into 1/4inch dice
  • 2 cups Vialone Nano rice
  • 6 cups strong chicken stock, simmering
  • 1/2 cup red wine
  • 1/2 teaspoon saffron threads
  • 1/3 cup freshly grated Parmigiano

Directions

In a 6 quart saucepan, melt 4 tablespoons butter with marrow and onion and cook over medium heat until onion is soft but not browned. Add all the rice and, stirring regularly, cook until opaque, about 2 to 3 minutes. Add a 6ounce ladle of hot stock, 1/2 cup red wine and saffron and bring to a boil. Stirring constantly, cook until stock level goes below level of rice. Add another 6ounce ladle and repeat the process for 16 minutes, until rice is "al dente", yet creamy and tender. Remove from heat and add cheese and remaining butter. Season to taste and serve immediately with stufato.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Risotto with Mixed Seafood: Risotto alla Chioggiotta

Recipe courtesy of Mario Batali

Slow Braised Heritage Osso Buco and Risotto alla Parmigiano

Recipe courtesy of Vincenzo Betulia

Risotto

Recipe courtesy of Eddie Russell

Risotto Timbale

Recipe courtesy of Rachael Ray

Dirty Risotto

Recipe courtesy of Giada De Laurentiis

Lobster Risotto

Recipe courtesy of Debi Mazar and Gabriele Corcos

Mushroom Risotto

Recipe courtesy of Jose Martinez

On TV

So Much Pretty Food Here