* 1.5 Litres (50 fl oz) good Beef stock
* 20 g (3/4 oz) Beef Bone marrow - see your butcher for this!
* 80g (3 oz) Butter
* 1 small Onion, peeled and chopped
* 350 g (12 oz) Risotto rice
* ½ teaspoon Saffron strands
* 80 g (3 oz) freshly Grated Parmesan cheese
* Sea salt

===Method===
* In one pan, bring the Stock to the Boil and then turn out the heat
* Heat 50 g (2 oz) of the Butter and the Beef Marrow in another pan and add the Onion. Sauté the onion for 5 minutes but don't Brown it
* Add the Rice to the Onions and stir well to ensure all of the Grains are coated in Butter
* '''Now the therapeutic part!'''
* Add the Stock, 1 ladle full at a time, not adding the next ladle until the previous has been absorbed by the Rice
* Stir very frequently to prevent it sticking to the bottom of the pan
* Adding the stock will probably take about 18 minutes
* When you are adding the very last ladle of Stock, also add the Saffron strands
* Season with Salt, add the Parmesan cheese and the remaining Butter and serve.

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