Risotto alla Milanesa

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   ["In a 6 quart saucepan, melt 4 tablespoons butter with marrow and onion and cook over medium heat until onion is soft but not browned.", "Add all the rice and, stirring regularly, cook until opaque, about 2 to 3 minutes.", "Add a 6ounce ladle of hot stock, 1/2 cup red wine and saffron and bring to a boil.", "Stirring constantly, cook until stock level goes below level of rice.", "Add another 6ounce ladle and repeat the process for 16 minutes, until rice is ""al dente"

* Per serving · 4 servings · Values may vary.

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