Risotto Alla Milanese (From Pasta & Other Things)

1. 1

   Melt half of the butter in a medium saucepan over low heat. Simmer the onion and beef marrow in the butter for about 10 minutes. When the onion is soft, remove the onion and marrow from the pan using a slotted spoon, and set aside.

2. 2

   Saute the rice in the pan over medium heat for 5 to 7 minutes, or until lightly toasted. Stir constantly so the rice will not stick and burn. Stir in one ladle of chicken stock, and keep stirring until it is mostly absorbed, ladling and stirring in more of the broth as well as the Marsala wine in the same manner, until the rice is almost al dente. Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese.

3. 3

   Turn off the heat, cover and let sit for 4 or 5 minutes.

4. 4

   Top with grated Parmesan cheese and serve.

* Per serving · 4 servings · Values may vary.