1. What you need (4 servings) :

• ½ teaspoon saffron, 3 tablespoons hot water.
• 2 tablespoons olive oil, 100 g (4 oz) butter, 1 small onion, 1 tablespoon bone marrow.
• 450 g (1 lb) short-grain Italian rice,150 ml (1/4 pint) dry white wine.
• 1,5 litres (2 ½ pints) Brodo di Manzo, salt, freshly ground black pepper,50 g (2 0z) grated Parmesan cheese.

How to do it :

• Soak the saffran in the hot water for 15 - 20 minutes.
• Peel and chop the onion finely.
• Heta the oil and half the butter in a large pan and gently fry the onion for 3 minutes.
• Add the bone marrow and rice and stir over a gentle heat for 5 minutes, making sure the rice does not get colour.
• Add the wine and cook over a brisk heat until the wine has almost evaporated.
• Add a laddle Brodo di Manzo to the rice and cook staeadily until the stock as been absorbed.
• Stir from time to time.
• Continue adding the stock this way,until all the stock has been used up and the rice is tender - the rice should be creamy not dry.
• Add salt and pepper to taste, and stir in the saffron, the remaining butter and the Parmesan cheese.
• Serve immediately.

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