Serves 4
According to Sophia Loren, who must be the Italian gold standard judge of good Italian cooking, this is her favourite risotto. Who are we to argue with her? Rich, smooth and surprisingly satisfying.
Recipe Category

You will need

500 – 750 g beef marrow bones, cut horizontally or vertically
2 T (30 ml) Ina Paarman’s Beef Flavour Stock Powder
1 litre boiling water
3 T (45 ml) butter
1 onion, finely chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
1 cup (250 ml) risotto rice
50 g hard cheese, grated
freshly ground black pepper


Microwave the bones for 2 minutes to soften the marrow slightly.

Scoop out all the marrow with a teaspoon. Cut the marrow into pieces. The dogs will love the bones!

Dissolve the Beef Stock Powder in the boiling water. Keep on one side.

Sauté the onion pre-seasoned with Green Onion Seasoning in the butter until soft and translucent.

Add the rice and bone marrow.

Stir-fry on medium heat until the rice changes colour.

Add the warm stock ladle by ladle to the rice while stirring.

Wait for the stock to be absorbed before adding the next ladle. Continue like this until all the stock is absorbed. Cover with a lid and leave to stand away from the heat for 10 minutes.

Add half the grated cheese to the risotto, stir to allow everything to melt together and bind the risotto.

Taste for seasoning.

At the table, top with freshly ground black pepper and remaining cheese and enjoy with a glass of red wine.