Milanese Risotto

(special risotto long grain rice) (may also uch a little bit more) 1 liter liters of beef r or chicken broth (approx.).

1. squeeze the marrow out of the bone, put it in ice-cold water. 1 tin of saffron pour 2 tablespoons of boiling hot water. Cut 1 onion into small cubes. Dry the marrow with kitchen paper and cut into small cubes. Heat 1 l clear soup. 2. 2 tbsp. butter with the marrow cubes in a big Reindl, add the onion cubes and fry at not too high temperature while stirring until translucent. 3. Sprinkle in 350 long-grain rice and stir-fry until light and translucent, but do not let it brown. Pour in a hefty dollop (about a mugful) of hot clear soup, stirring constantly. When the liquid has almost evaporated, pour in more clear soup and continue to cook at a low simmer, stirring. There should only ever be enough clear soup in the saucepan to cover the long-grain rice.

After about 15 minutes, add the dissolved saffron. Continue cooking for another 7 minutes (stirring and adding more clear soup).

When the rice grains are cooked but still have bite, add the remaining 3 tbsp. butter and 75 g grated Parmesan cheese. Season to taste with salt and freshly ground pepper.

7. the risotto should now be so wet and creamy that it flows in the saucepan when slanted. Remove from the heat, put a lid on and no

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