Milanese Style Risotto

Begin by heating half of the butter in a medium-sized cooking vessel over low heat. Allow it to gently melt and simmer for approximately 10 minutes, stirring occasionally, as the onion and beef marrow cook together in the butter.

Once the onion has softened to your liking, use a slotted spoon to carefully transfer it and the beef marrow from the pan to a separate container, setting it aside for later use.

Next, heat the same pan over medium heat and sauté the rice until it is lightly toasted, stirring constantly to prevent it from sticking to the pan and burning.

Continue to stir the rice as you gradually add in one ladle of beef stock, stirring continuously until it is mostly absorbed. Repeat this process by adding more broth and white wine in the same manner, gradually increasing the amount of liquid until the rice is almost cooked to your desired level of doneness.

Stir in the saffron, remaining butter, and 3/4 cup of Parmesan cheese. Allow the mixture to sit for 4 or 5 minutes before serving.

Serve the cooked rice as a base for ossibuchi, or enjoy it on its own with an abundance of the remaining Parmesan cheese sprinkled over the top to your liking.