Risotto all Milanese (Lombardy)

Appetizers

Ingredients

Butter- 7 tbsp

Onion, thinly sliced- 1 small

Bone marrow- 2 tbsp

Dry red or white wine- 1/2 cup

Rice- 3 cups

Boiling meat stock- 6 1/2 cups

Saffron, soaked in water- generous pinch

Grated parmesan cheese- 3/4 cup

Melt half the butter in a large, heavy pan and saute the onion and bone marrow gently until the onion is transparent and golden. Add the wine and cook until reduced. Stir in the rice and saute gently until it begins to brown.

Pour in 1 cup of boiling stock (it will sizzle alarmingly, but this is as it should be). Continue cooking until the liquid has been absorbed, then add another cup of boiling stock. Continue to cook the rice in this manner, stirring carefully, until all the liquid has been used up and absorbed.

When the rice is almost ready, after about 20 minutes, add the saffron, stirring this into the rice to color it. If all the rice does not change color this does not matter - a two color risotto is very effective. Turn off the heat and gently but thoroughly stir in the remaining butter and cheese. Cover the pan and let the risotto settle for 2 minutes. Serve at oncem accompanied by a bowl of additional grated parmesan.

Serves 6.