Creamy risotto with saffron, bone marrow and Parmesan.
Warm the broth. Crush the saffron in a mortar and dissolve it in a little warm broth. Heat the rest of the broth.
Add half the butter, a little olive oil, the finely sliced onion and the chopped bone marrow to a pot. Sauté over medium heat while stirring. Add the rice and mix well until it is glossy and coated. Pour in the wine and let it reduce. Then gradually add the broth with the ladle, allowing the rice to constantly absorb liquid. Stir regularly.
Most risotto rice varieties have a cooking time of about 18 minutes (check the package). When the rice has cooked for 15 minutes, add the dissolved saffron. Continue cooking the rice with constant stirring until it is still al dente.
Remove the risotto from the heat. Mix in the remaining butter and grated Parmesan until both are melted. Season with salt and serve immediately. If desired, add a little more Parmesan.
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