|Total Time||45 minutes|
This rice dish is the traditional accompaniment to Lamb Osso Buco. It’s supposed to be made with bone marrow, but you’re more likely to have leftover bacon fat on hand, which makes a good substitute.
|½||cup dry white wine or vermouth|
|1||large pinch saffron threads|
|4 to 5||cups chicken stock|
|2||Tbsp. bone marrow, bacon fat, or finely chopped bacon, prosciutto, or lardo|
|½||large onion, diced|
|2||garlic cloves, minced|
|1½||cups risotto rice (arborio, vialone nano, carnaroli, etc.)|
|~||Salt and pepper to taste|
|~||Freshly grated Parmesan|
This content is from the Culinate Kitchen collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything