Ingredients
1.2 litres light chicken stock
30ml olive oil
75g butter
1 large knob of beef or veal marrow (optional)
1 small onion, finely chopped
125ml (½ cup) dry white wine
400g (about 1.75 cups) Italian short-grain rice - arborio, vialone nano, carnaroli
¼ teaspoon saffron strands soaked in 150ml hot water
½ teaspoon salt
freshly ground black pepper to taste
30g (about 5 tablespoons) freshly grated parmesan cheese, plus extra for serving (Don't use that horrible Kraft powdered stuff, it just won't work)


Method
Bring the stock to simmering point, then set the heat so that the stock is kept very hot, but does not boil and evaporate.

Choose a 2.5 - 3 litre heavy-based saucepan or big deep frying pan. Set it over a medium heat, put in the olive oil, half the butter and the chopped bone marrow if using. Add the onion and sauté until a pale golden colour, then pour in the wine and cook until evaporated.

Tip in the unwashed rice, sauté for 2 minutes, stirring often with a wooden spoon, then stir in a ladleful of hot stock. This will evaporate quickly. Add a second ladleful of stock and stir gently, but continuously, unitl the stock has evaporated. Continue cooking this way, stirring every few seconds (if you don't stir, the rice will stick to the pan), adding more stock once the rice is no longer sloppy. After 15 minutes of cooking time, stir in the soaked saffron and water.

Continue cooking with the remaining stock (one ladle at a time) until the rice is 'al dente' (still firm and only just cooked through, but no longer chalky inside), then remove the pan from the heat, add salt and black pepper, the remaining butter and the parmesan cheese. Beat well for 2 minutes, cover with a lid and leave for another minute to allow the flavours to fuse. Serve hot.