This Milanese Risotto is a classic recipe of Milan, rich in flavors with a hint of saffron and bone marrow; perfect with all your main courses.

Melt the butter and beef marrow in a large, wide heavy bottomed saucepan. Add the onion and garlic, and cook on medium heat until softened but not browned. Add the rice and reduce the heat to low. Season and stir briefly to thoroughly coat the rice.

Add the wine and saffron to the rice. Increase the heat and cook, stirring, until all the liquid has been absorbed. Stir in a ladleful of the simmering stock and cook over moderate heat, stirring continuously. When the stock has been absorbed, stir in another ladleful. Continue like this for 20 minutes, until all the stock has been added and the rice is al dente. You may not use all the stock, or you may need a little extra; every risotto will be slightly different.

Stir in a handful of Parmesan and serve on the side for people to help themselves.

A bit of risotto history: This cooking technique was introduced by the Arabs, who dominated Sicily and parts of the Southern mainland in the late Middle Ages. The technique proved best suited to the vast, marshy regions of the Po Valley in France, where it was enthusiastically adopted by the residents of the Veneto region, Lombardia and Piemonte.