Risotto alla Milanese II

Ingredients

• 500 g rice
• 80 g butter
• 40 g beef marrow (midollo di bue)
• 1/2 onion
• good white wine
• saffron
• parmesan
• broth

Instructions

1. Brown the chopped onion with the beef marrow and half the butter.
2. Add the rice, then after a few minutes the white wine, and cook to done with broth (adding saffron to colour).
3. Finish with the remaining butter and parmesan; serve with more parmesan on the side. Serves five.