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Risotto or Italian Rice

4 servings

Ingredients

• 100 g Beef marrow
• 100 g Butter
• Onions (small, whole) (several pcs)
• 250 g Rice (unwashed)
• 0.5 l Meat broth
• Parmesan cheese (grated) (a little)

Instructions

1. Melt the beef marrow and strain it, add an equal amount of butter, and brown several small, whole onions in it.
2. Pour in the unwashed rice, toss until it has absorbed the fat, and pour in the meat broth.
3. Without covering, reduce quickly and briefly over high heat; it should only cook for a little over a quarter of an hour, then it is soft enough; if necessary, add a little more meat broth.
4. When the risotto is ready, remove the onions, stir in a tablespoon of meat broth, and mix in grated Parmesan cheese.

Modernized from a treasured 19th-century German cookbook.