Risotto with Saffron

Ingredients for 4 servings:

- 400 gr of semi-dwarf rice
- 1 liter of beef broth
- 1/2 glass of dry white wine
- 40 gr of butter
- 40 gr of of beef marrow
- 60 gr of Grana Padano cheese seasoned 24 months
- 30 gr of onion
- 0.5 gr of saffron pistils

Preparation

Fry the onion in 20gr of butter with the spinal cord cut into small pieces, add the rice and cook at medium-high flame for 2-3 minutes, turning frequently, but gently, then add the white wine and let it evaporate.

Then add 3 ladles of hot broth, stirring gently and do not touch until the next addition of broth. At half cooking add the pistils of saffron dissolved in a ladle of hot broth.

Turn off the heat when the rice is just slightly firm and still quite liquid, add 20 gr of butter and parmesan and stir vigorously for 20-30 seconds. Let it rest for 1 minutes and then serve.