Ingredients for 6 servings:
600gr rice arborio kind
100gr butter
50gr beef marrow
1 small onion
80gr grated parmesan
150dl hot meat broth
One pinch saffron

Preparation:
Melt saffron in a bit of broth crushing a bit.
In a large pan brown sliced onion with half of butter and beef marrow.
When onion is brown pour rice, let toast it using high heat stirring with a wooden cookware.

When rice has absorbed all shortening add two dippers broth and stir.
As soon as broth is reduced, add other broth.
Cook rice adding broth and stirring using high heat.

Five minutes before end of cooking add melted saffron.

When rice is tender but firm, take pan away from heat and add remaining cheese. Stir well.

Cover the pan and set aside risotto for few minutes, serve over a serving-plate adding other grated parmesan.