RISOTTO MILANESE ENJOY DAN:

                          RISOTTO MILANESE by CHEF DAN:

Serves 6-8

INGREDIENTS:

8-cups chicken broth

2 tablespoons olive oil

1 onion, finely chopped

Sea salt and freshly ground pepper to taste

2-cups Royal Super Fine risotto

1/4-teaapoon saffron threads

1/2-cup white wine

1/4- cup bone marrow (directions to follow)

1/2-cup Parmigiano-Reggiano cheese

1 tablespoon butter

Freshly snipped chives

DIRECTIONS:

1.   In a saucepan, bring chicken broth to a simmer; keep warm.

2.   Add oil to a skillet over high-heat when sizzling.

3.   Add onion, season with salt and pepper, and sauté for 4 -minutes.

4.   Add rice and cook 1 minute, stirring thoroughly to coat.

5.   Crumble the saffron into the wine; add to the rice.

6.   Cook stirring until wine is absorbed

7.   Add 1 cup warm broth and cook over moderate-heat, stirring constantly, until nearly absorbed.

8.   Continue adding the broth1/2-cup at a time, stirring constantly, until nearly absorbed between additions.

9.   The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.

10  Season risotto with salt and pepper.

11  Stir in bone marrow, cheese, butter, and chives.

BONE MARROW: (preheat oven to 450 F)

Put 4 bones, cut side up, on foil-lined baking sheet.

Cook until marrow is soft and has begun to separate from the bone, about 15-20 minutes.

Remove bone marrow and set aside.

ENJOY DAN:                                              SING SONGS AND EAT RISOTTO!!