Risotto al Salto

• 1 litre (1.¾ pints) Chicken Stock
• sea salt and freshly ground black pepper

Poach the shin bone gently in water for 35-40 minutes. Remove the marrow.

Heat the Chicken Stock and check for seasoning.

Melt 75 g (3 oz) of the butter and all the oil in a large heavy-bottomed pan with the marrow and gently fry the onion until soft, about 15-20 minutes. Thereafter follow method for Risotto alla Milanese.

Spread the cooked risotto out on a flat plate to