25 g (1 oz) beef bone marrow
1 small onion, thinly sliced
125 g (5 oz) butter
400 g (14 oz) rice
200 ml (1/3 pt) dry white wine
1 1/2 pt meat stock, well skimmed of fat
good pinch saffron
60 g (5 tbsp) Parmesan cheese
1 small onion, thinly sliced
125 g (5 oz) butter
400 g (14 oz) rice
200 ml (1/3 pt) dry white wine
1 1/2 pt meat stock, well skimmed of fat
good pinch saffron
60 g (5 tbsp) Parmesan cheese
method
1. Scrape the marrow with a knife to remove any bits of bone, then chop and put in a pan with the onion and half the butter.
2. Fry until the onion is soft but not brown.
3. Add the rice and fry for 2 or 3 minutes.
4. Add the wine and cook until absorbed.
5. Add the stock with a ladle, waiting between each addition until it has been absorbed.
6. Cook the rice for 30 minutes. 10 minutes before the end of the cooking time, dissolve the saffron in a few tablespoons of boiling stock and add to the rice.
7. Finally, add the remaining butter and stir in the Parmesan. Let it stand, covered, for 2 minutes before serving.
2. Fry until the onion is soft but not brown.
3. Add the rice and fry for 2 or 3 minutes.
4. Add the wine and cook until absorbed.
5. Add the stock with a ladle, waiting between each addition until it has been absorbed.
6. Cook the rice for 30 minutes. 10 minutes before the end of the cooking time, dissolve the saffron in a few tablespoons of boiling stock and add to the rice.
7. Finally, add the remaining butter and stir in the Parmesan. Let it stand, covered, for 2 minutes before serving.
serving amount
serves 4
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