Rice in Piemontese way

January 8, 2012


  • 400 gr of rice
  • a shoot of rosemary
  • 2 onions
  • 50 gr of veal marrow
  • 2 fresh tomatoes
  • a tablespoon of tomato sauce
  • a glass of wine
  • salt
  • pepper
  • broth

What to prepare

  • a copper casserole
  • a big wooden spoon


Mince the onions and brown with rosemary in a copper pan in which you already melted the marrow.

Add the tomatoes, tomato sauce and at last the rice, which must absorb all the seasoning. Add a glass of Dolcetto wine. Add some excellent meat broth mixing until you finished cooking the rice.