Ingredienti:Dosi per 4:
500 g riso
100 g midollo di bue
1 cipolla
1 l brodo
5 cucchiai olio
1 bustina zafferano
1 bicchiere vino bianco
sale
Far soffriggere nell’olio la cipolla e il midollo di bue tritato, aggiungere il riso e far insaporire mescolando. Unire il vino, lo zafferano sciolto in poco brodo e portare a cottura diluendo con il brodo. Regolare di sale e servire.
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