This great classic that Geneviève asked me to prepare with saffron, an essential spice for its flavor!
Difficulty:[usr 2]
Cut the marrow into rounds
Peel the onion and chop finely
Melt the butter in a saucepan over low heat, add the minced onion and the slices of beef marrow.
Rinse the rice and pat dry with paper towels until dry.
Throw the rice in place in the fat. Mix until all grains are well coated.
Sprinkle with the white wine and let reduce for a few minutes, stirring constantly with a wooden spoon.
Heat the broth.
Sprinkle the rice with saffron and mix. Sprinkle with a ladle of broth. Cover and cook. Watch and baste with hot broth each time the rice has absorbed the liquid. Total cooking should not exceed 18 minutes. Taste and adjust the seasoning at the end.
Serve as an accompaniment to white meat or as a starter like in Milan, you can add grated parmesan. Beef marrow may be omitted for dietary reasons.
