Milanese saffron rice

Ingredients for 4 servings:

• 400 g rice (long grain rice or risotto rice)
• 100 g butter
• 20 g marrow (beef marrow), raw
• 1 onion(s), chopped
• ½ jar white wine or red wine, dry
• 1 sachet of saffron (or more, to taste)
• 1 ½ liters of broth
• 4 tbsp Parmesan

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Melt the beef marrow over low heat, add 50g of butter, and sauté the onion. Pour in the wine. When it’s reduced by half, add the rice and simmer for a few minutes. Then add the saffron and gradually add enough boiling stock. Simmer until the rice is tender but still grainy, stirring occasionally. Stir in the remaining butter and Parmesan cheese and let stand for a few minutes before serving.