Risotto alla Milanese Recipe
1. Bring the stock to a boil in a separate pan.
2. Heat the beef marrow with 4 tablespoons of butter in a pan large enough for the dish.
3. Add the onion and cook over low heat, stirring occasionally for five minutes.
4. Add the rice to the pot, stirring until the grains are coated in butter.
5. Add a ladleful full of the hot stock and cook, stirring until it has been absorbed.
6. Continue adding the stock stirring until each addition has been absorbed.
7. This will take 18 to 20 minutes.
8. Before adding the final ladleful of stock, stir the saffron into it.
9. When the rice is tender and firm, season with salt to taste
10. Remove the pan from the heat and stir in the remaining butter and Parmesan-Reggiano and serve.