Milanese risotto

Ingredients for 4 servings:

• 50 g beef marrow (about the size of a chicken egg), diced
• 80 g Parmesan, freshly grated
• 400 g rice (risotto rice, e.g. Vialone, Avorio or, for a more festive touch, Carnaroli)
• 1 ½ liters chicken broth, strong hot
• 80 g butter
• 1 small can/n saffron threads, pour over 2 tbsp boiling water
• 1 small onion(s), finely chopped
• Salt and pepper, white from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Add the saffron threads to a little hot chicken stock. In a saucepan, foam half of the butter with the beef marrow cubes, add the onions and fry over low heat until translucent, without allowing them to brown. Sprinkle in the rice and fry, stirring constantly with a wooden spoon, until translucent, but do not allow it to brown. Pour in a splash (about 1 cup) of hot stock, stirring constantly. As soon as the liquid has almost evaporated, add more stock and continue to cook gently, stirring occasionally. There should only be enough stock in the pot to just cover the rice. After about 15 minutes, add the dissolved saffron. Cook for a further 7 minutes, stirring and adding stock. Now taste: When the rice grains are cooked but still have a bite, stir in the remaining butter and Parmesan cheese. Season with salt and pepper. The risotto should now be so moist and creamy that it flows when tilted. Remove from the heat, cover, and let it swell for another 1-2 minutes. Serve immediately, garnished with freshly grated Parmesan cheese, if desired.