Riso Goio with Zafferano from Navelli and meat sauce of Marrowbone

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Toast the rice for 2 minutes, sprinkle with vegetable broth enriched with saffron pistils.
At the 12 minute cream with Parmigiano cheese and a knob of butter.

For the meat sauce, chop the meat of marrowbone and cook on low heat for 5 hours with celery, carrot, onion, salt, pepper and red wine.

CHEF Cristiano Gramegna / Riso Goio