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Ingredients:

• 250 g rice
• 600 g pears
• 4 saffron flowers
• 1,5 L chicken broth
• 80 g grated parmesan
• 25 g beef marrow
• 1 onion
• 150 ml white wine
• olive oil
• 50 g butter

Methods:

• Heat 3 tablespoons of water in a saucepan.
• Mix the saffron into the water and let stand for 10 minutes.
• In a frying pan, melt together 2 generous tablespoons of olive oil and 25 g of butter.
• Add the strips of onion, brown for 5 minutes and then add the marrow and the rice, being careful not to brown them. Mix well with a wooden spoon.
• Add the white wine and let it evaporate over high heat.
• Reduce to very low heat and add 200 ml of broth to the pan, along with the saffron preparation.
• When the broth has almost completely reduced, add another 200 ml of broth.
• Mix in the diced pear (2 cm cubes)
• When there is no broth left, add the rest of the butter, the Parmesan cheese, and a generous grind of pepper.
• Serve very hot.

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