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