Serves 4- 6

• 500 gr carnaroli rice (as a rough calculation: 2 handful of rice per person plus 2 for the pot)
• 1 litre of fresh chicken stock or very good quality stock cubes
• 1 large yellow onion, finely chopped
• 150 gr unsalted butter
• 3 tablespoons of virgin olive oil
• 300 ml dry white wine
• 1/2 teaspoon saffron
• bone marrow (get the butcher to cut 2 large veal bones length way, so you can easily remove the marrow)
• freshly grated Parmiggiano
• freshly ground pepper
• salt

• in a saucepan boil the chicken stock, it must be quite strong in flavor
• melt 50 gr from the butter plus the oil
• gently fry the onions until soft
• add the bone marrow and cook until it starts to melt
• add the saffron
• the rice
• coat the rice well with butter, oil and the bone marrow
• stir well

• let the rice toast for a few minutes, when the rice starts to ‘sing’ add
• the wine all at once and with a wooden spoon stir vigorously until the wine has evaporated
• now add about half of the boiling stock and stir continuously
• as the rice starts to absorb the liquid, add more stock
• the rice should be cooked after about 20 min
• taste it (it should still be a bit ‘ al dente’)

• turn the heat off
• add the remaining butter
• about half a cup of Parmiggino
• freshly ground pepper
• taste it again and if needed add more salt or pepper
• serve at once with some more Parmiggiano on the side

Remember risotto can not wait!