M�rke: Arconatura

Carnaroli is a medium-grained rice grown in the Vercelli province of northern Italy. Carnaroli is traditionally used for making risotto.
It belongs to the Japonica variety, group “long A”, it is the finest Italian rice widely used from North to South. Its main features are: a big grain, high quantity of amelosy to prevent viscosity, doesn’t overcook. Therefore it is highly recommended for risotto and rice salads.

RECIPE:
Chop the onion finely and fry it well in a pan with the olive oil. Sprinkle the beef marrow bones with flour and add them and the anchovy fillets to the pan and sauté from both sides until golden. Season with salt and pepper. Deglaze with the white wine. Once the white wine has evaporated, add gradually the broth and cook for 2 hours. Grate the lemon peel on the marrow bones and add the chopped parsley.

Soak the saffron for an hour in a cup of broth.

Prepare the risotto: Sauté chopped onion, ​​add the rice for a minute and deglaze with white wine. Add the broth gradually while stirring and cook for 10 minutes stirring constantly. Add the saffron and the broth and cook for another 5 minutes. Then add the parmesan and bone marrow from beef bones and stir well.

Serve the rice and garnish the dish with the bone.