80 g/3 oz butter 1 sn1all onion, chopped 350 g/12 oz risotto rice
120 rnl/4 fl oz white wine (optional) 1⁄2 teaspoon saffran threads
80 g/3 oz Par111esan cheese, freshly grated salt and pepper


1.Bring the stock to the boil and adjust the heat to keep it at the boil. In another saucepan, heat the beef marrow with 50 g/2 oz of the butter. Add the onion and cook over low heat, stirring occasionally, for 15 minutes or until the onion is translucent.
2.Stir in the rice and cook, stirring, for 1-2 minutes until the grains are coated in butter and their edges are translucent. Stir in the wine, if using, and cook, stirring, until it has evaporated.
3.Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the boiling stock, a ladleful at a time, and stirring until each addition has been absorbed.
4.This will take 15-20 minutes. It is important to keep stirring because this emulsifies the starch from the rice with the stock giving the risotto a creamy texture.
5.Meanwhile, boil some water. Place the saffron threads in a small heatproof bowl and add 2 tablespoons of boiling water.
6. Leave to stand. Test the rice every now and then to check whether it is done. It should be tender but still firm (al dente).
7.Before adding the final ladleful of stock to the rice, stir in the saffron liquid.
8. When the rice is tender, season with salt and pepper to taste, bearing in mind that the Parmesan is salty, then remove the saucepan from the heat, and stir in the remaining butter and the Parmesan.
9.Cover and leave to stand for 5 minutes before serving.

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