Milanese style risotto ''Risotto alla Milanese''

Lombardy

Cooking time: 25 minutes Difficulty: Ingredients, amounts for 4/6 people: meat broth/stock: 2 ¾ pints butter: 3 ½ oz onion: grated Parmesan cheese: ox marrow: 2 oz pepper: rice: 14 oz salt: saffron: 1 packet

Preparation: Break up the bone-marrow and put into a saucepan with the butter and the finely sliced onion. Brown gently, stirring often. Add the rice and toast for a few minutes, then add the stock little by little, allowing for it to be absorbed each time. Dissolve the saffron in a little of the stock and add it to the risotto. Once the rice is cooked, mix it up with the remaining butter and the grated Parmesan cheese. Serve with more Parmesan cheese on the side.