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1
Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
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2
In a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7-8 minutes. Do not let them brown.
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3
Stir in the optional marrow, then add the rice and cook, stirring, for 1-2 minutes, or until the grains glisten with the butter and are somewhat opaque.
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4
Pour in the wine and boil it until it is almost completely absorbed.
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5
Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
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6
Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes.
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7
Pour it over the rice. Cook until the stock is completely absorbed.
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8
By now the rice should be tender. If it is still firm, add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft.
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9
Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
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10
Serve at once while the rice is creamy and piping hot.
