Finely chop onions and brown them in a saucepan with butter. Add rice turn up the heat and stir with a wooden spoon until the seasoning has been absorbed.

As soon as the rice is toasted, add the wine. Once this wine has also been absorbed, allow rice to cook by gradually adding beef broth.

Stir in butter and cheese.

Chef's Tips

Instead of the ox marrow, it is preferable to use a good-quality meat stock.

Other suggested recipes

• Milanese-style risotto
• Risotto Giuseppe Verdi’s style
• Risotto Parma-style