RICE WITH SAFFRON
(Riso alla Milanese con Zafferano
Wash and dry the rice and put it in boiling broth (beef or chicken broth). When the rice is half cooked add half its weight of marrow of beef bone, cut into small pieces. A few minutes
are sufficient for the cooking of the marrow. Add grated cheese and remove the kettle from the fire.
Dissolve some saffron in one or two tablespoonfuls of broth; sift it through a sieve and mix with rice, which is to be served very hot, and makes an excellent soup.
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