(Risotto alla Milanese)
1 cup uncooked regular rice
1 small onion, chopped
1 tablespoon chopped beef marrow (optional)
3 tablespoons butter or margarine
2 cups water
2 teaspoons instant chicken bouillon
1/4 teaspoon salt
Dash of ground saffron
1/4 cup grated Parmesan cheese
Cook and stir rice, onion and beef marrow (if used) in butter in 2-quart saucepan until rice is golden, 4 to 5 minutes.
Stir in remaining ingredients except cheese. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes without lifting cover or stirring.
Remove from heat. Gently stir in cheese with fork; cover and let steam 5 to 10 minutes.
Serve rice with additional Parmesan cheese if desired.
Yields 6 servings.