Rice, Milan Style (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 slat
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.