Boil the broth, it should be very good, and steam the bones (if possible in a steamer). | |
| Slice garlic and onion, peel and mince the sausage |
With a spoon remove the marrow | |
| Put the butter into the pan and melt at low heat. Add the marrow and melt. |
Add garlic and onion and fry slightly (use a large pan, so you can have a uniform cooking without stirring). | |
| At high heat add the rice until browned |
if you see too much fat you can remove the part in excess ( for the traditional cooks it is a heresy!...) | |
| Sprinkle with the white wine (let it evaporate completely) |
Low the heat and add 1/4 cup of broth. | |
| 5 minutes before ending add the saffron. |
Add 1/4 cup of broth each time you see the rice becoming too dry, until ready (it must be “al dente”!); don’t touch the rice with a metallic spoon at this moment, but use only the wooden spoon | |
| Stop the heat and add the parmesan cheese, stir well. The result of this process called “mantecatura” (mixing) shall be a rice soft called “all’onda”, but with the grains well distinct and not stuck. |
Season with black pepper, stir and serve. | |