Ingredients for 6 people:
500g rice, 1 onion, 50g fresh beef marrow, ½l of broth, 3 glasses of Carema red wine, 100g parmesan cheese, 50g butter, extra-virgin olive oil, 2/3 bay leaves, 2 fresh sage leaves, salt, black pepper
Preparation:
Slice the onions thinly and cook in a pan over a low heat with the oil, 20g butter and the bay leaves; mash the beef marrow with a fork and add to the pan to melt with the onions. Once soft, add the sage leaves and a glass of Carema and reduce over a low heat. Turn up the heat and add the rice stirring well until it “sticks”, then add the rest of the Carema and reduce over a strong flame. Ladle in the broth and once cooked beat in the remaining butter and add the parmesan. Leave to rest for a minute and, before serving, add the pepper.