Italian Rice (Speciality of Milan)

Ingredients

• oxtail bones (coda di manzo)
• whole celery
• tomatoes
• carrots
• onions
• salt and pepper to taste
• butter
• onion
• uncooked rice
• red dry wine
• saffron
• grated Parmesan cheese

Method

1. Prepare a broth of oxtail bones, whole celery, tomatoes, carrots, onions and season to taste with salt and pepper and cook for 2 or 3 hours.
2. Saute the butter and onion and add the uncooked rice and mix well. Add red dry wine and saffron and mix well.
3. Little by little add the strained broth to the rice, stirring constantly, until the broth is used and the rice is cooked, about 40 minutes.
4. Before serving, hollow in the center and add melted butter and grated Parmesan cheese and let stand approximately 5 minutes until absorbed.

Notes

A speciality of Milan (Risotto alla Milanese).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom