500 g of rice for risotto (Carnaroli or Superfino Arborio)
50 g of fresh beef marrow
50 cl of vegetable broth (preferably a good beef broth)
3 glasses of Barolo (being generous never hurts… and you may drink the 4th while cooking!)
100 g of grated Parmigiano-Reggiano cheese
50 g of butter
extra virgin olive oil
2 or 3 bay leaves
2 sage leaves
First, slice the onions thinly and put them to fry on low heat in a large saucepan with oil, a knob of butter and the bay leaves.
Then, extract the marrow from the bone and crush well with a fork (make sure you bought it from your trusted butcher, please!).
Let the marrow melt with the onions, stir occasionally.
Once the onions are well softened, add a generous glass of Barolo and the sage leaves; then let it dry, always on low heat.
Turn up the heat, add the rice and stir well until the rice does not “stick” any more.
Now add the other two glasses of Barolo (we prefer 3) and let the wine be absorbed, always on high heat.
Then pour the broth over the rice with a spoon, making the risotto boil.
Finally, stir in the remaining butter while adding the Parmigiano-Reggiano.
Let the risotto stand and, before taking it to the table, add a generous grinding of black pepper.
Advice: the risotto should be slightly liquid and the grains of rice should be “al dente”.
Accompany your meal with the bottle of Barolo you have uncorked, and bon appetit!