Ingredients

To Start 4 Espresso cups of Rice Vialone Nano preferably or Carnoli or Arborio 1 Finely Chopped Onion 1 small piece of Celery heart Finely Chopped 2 small cloves of Garlic Finely chopped 75 g unsalted butter 1.2 L clear chicken stock 100 g Finely Grated Parmesan Saffron 100 g Popped Bone Marrow Soaked in salted water for 1 hour

Description

To StartWarm Up ½ The Butter In A Heavy Saucepan & Sweat The Onion, Celery & Garlic Till Soft. Add The Rice, Coat The Rice In The Butter & Warm Through. Start To Gradually Add The Stock, Through Cooking, Stirring All The Time, ½ Way Through The Cooking

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