Risotto alla milanese with ossobuco

• 800 ml beef broth
• ½ onion
• 2 tbsps extra-virgin olive

Bring the beef broth to a boil and keep hot.

Sauté the onion half, uncut, in the oil in a saucepan until softened. Remove the onion and add the rice and 4 slices bone marrow. Toast until the rice becomes translucent.

Begin adding beef broth, a ladleful or two at a time, and add the powdered saffron. Continue cooking for 14 minutes.

Sear the remaining slices of bone marro