Risotto alla Milanese

• ½ Spanish onion, finely chopped
• 4 tablespoons butter
• 4 tablespoons

Place chopped onion in a deep saucepan with butter and diced beef marrow. Cook slowly for 2 to 4 minutes, taking care that the onion does not become brown. Add the rice and cook over medium heat, stirring constantly with a wooden spoon. After a minute or so stir in a cup of hot beef stock in which you have dissolved the powdered saffron.

Continue cooking, adding stock as needed and stir