Saffron Risotto

Method

1. Peel and chop the onion. 2. Brown the onion in a casserole with a little oil and 4g of butter. Add the ox marrow and brown slightly. 3. Add the rice and toast for about 2 minutes mixing with a wooden spoon. Then, add white wine and simmer. 4. Melt the saffron in a ladle of hot water. 5. Pour the hot water with the saffron on the rice. Continue to stir, adding the broth gradually. 6. Cook the risotto for 18 minutes and then, together with the remaining butter and the grated parmesan cheese, cook until creamy. Serve hot.