Prep. time: A few minutes
Cooking time: 16-18 minutes

Milan is the capital of saffron-colored rice - risotto alla Milanese - that is traditionally served with ossobuco as well as in buffets.

This is the authentic recipe as codified by the Italian Cooks Association in Venice in May 1963.

To be traditional, the recipe must not contain bacon, oil or white wine.

1. In a saucepan, fry the onions in a little butter and the marrow that has been pressed through a sieve;
2. when everything is lightly colored, add the rice and continue cooking until the grains are translucent;
3. add half of the hot stock; let boil gently, stirring from time to time with a wooden spoon;
4. after 10 minutes of cooking, add the saffron diluted in a little stock;
5. a few minutes before the end of the cooking time, add the butter and cheese, mixing well to obtain a smooth mixture; serve immediately.