Which Italian dish is made of rice cooked in beef stock and includes beef bone marrow?

This specialty of Milan, made with beef stock, beef bone marrow, lard (instead of butter) and cheese, flavored and colored with saffron.

The first recipe under the name risotto alla Milanese was found in Giovanni Felice Luraschi's 1829 cookbook 'Nuovo Cuoco Milanese Economico', and over time, this saffron-flavored classic became a traditional accompaniment to ossobuco, another signature dish of Milan.

Unlike other rice recipes that require simmering in a pot of water, risotto is cooked very slowly by adding 1/2 cup of liquid at a time. This process allows the rice to release its starches, creating a rich, velvety sauce with soft but slightly al dente grains.

There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure. Risotto, unlike other rice dishes, requires constant care and attention. The rice is not to be pre-rinsed, boiled, or drained, as washing would remove much of the starch required for a creamy texture.