Serves 4 – traditionally goes with Osso Bucco.
- 1 small onion chopped
- small piece of marrow from beef bone – optional
- 60g unsalted butter
- 1000ml meat or chicken stock
- 300g risotto rice
- 150ml dry white wine
- 1/2 teaspoon saffron threads or 0.25 teaspoon powdered saffron
- 50gms parmesan
- salt and pepper
In a large saucepan fry the onion over a low heat in half the butter for about 8 mins stirring occasionally until the onion is soft and translucent. Heat the stock in a separate pan. Add the rice to the onions and stir to coat the grains well with butter. Add the wine and cook until absorbed; add the stock a ladle at a time, stirring until absorbed and add a little salt and the saffron along the way.
When the rice is done after about 15-17mins, take off the heat – it should be creamy but the grains still firm – add the remaining butter and the parmesan and more salt and pepper as needed.