method
1. Melt 40 g (1 1/2 oz) 3 tablespoons of butter in a large saucepan. Add the marrow and onion and fry until the onion is soft. Add the rice to the pan, reduce the heat to low, and cook, stirring frequently, for 5 minutes.
2. Pour over the wine and approximately one-third of the stock. Regulate the heat so that the liquid is bubbling all the time. Stir the rice occasionally with a fork.
3. When the rice swells and the liquid is absorbed, add another one-third of the stock.
4. Continue cooking the rice in this way until it is tender and moist but still firm.
5. Stir in the saffron mixture, the remaining butter and the grated cheese. Simmer for 1 minute, stirring frequently.
6. Serve at once.
serving amount
4 - 6 servings
rate this recipe