Ingredients
Scale
- Rumba Meats® Beef Marrow Bones
- 2 cloves of garlic
- 1 sprig of celery
- 1 bunch of parsley
- 1 piece of red bell pepper
- 1/2 unit of an onion
- 1 tsp of salt
- 1 cup of Arborio rice
- 1 spoon of butter
- 1 spoon of oil
- 1/2 unit of an onion (diced)
- 2 spoons of parsley (chopped)
- 1/2 cup of Parmesan cheese
Instructions
- In a pot, place Rumba Meats® Beef Marrow Bones, salt, garlic, celery, parsley branches, red bell pepper, and onion. Then add water to fill the pot and let it cook for at least 40 minutes.
- Meanwhile, place the butter and oil in a frying pan, add the finely-diced onion, and let it cook until the onion becomes transparent, this takes about 8 minutes.
- Then add the rice, stir well and let it cook for about 3 minutes. Then add 1/2 cup of the prepared beef broth, and stir while adding more broth as the rice dries. Repeat this a couple of times until the rice is cooked al dente. This takes about 18 minutes.
- Once ready, add chopped parsley, and when serving spread Parmesan cheese on top.
- Prep Time: 25 min
- Cook Time: 60 min