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1
Heat the stock in a separate pot almost to the boil, and keep it very hot, near the risotto pan.
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2
Pour about 1/2 cup of the stock into a heatproof cup.
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3
To toast the saffron (for more flavor): Drop the strands into the bowl of a metal spoon, separating them a bit.
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4
Hold the spoon over a low open flame for just a few seconds, until the aroma is released, then spill the threads into the 1/2 cup stock.
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5
Let them steep in a warm place.
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6
Scrape the marrow out of the bones with a sturdy paring knifedont scrape off any bits of bone (if you do, pick them out).
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7
Chop the marrow into little pieces: you should have about 1/3 cup total.
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8
Put the olive oil and marrow bits in the heavy saucepan, and set it over medium heat.
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9
As the marrow melts, stir in the chopped onions and 1 teaspoon salt.
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10
Cook, stirring occasionally, for several minutes, until the onions are wilted and just starting to color, thento soften the onions furtherladle in 1/2 cup hot stock from the pot and let it simmer until completely evaporated.
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11
Add the rice all at once, raise the heat, and stir for a couple of minutes, until the grains are toasted (but not browned).
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12
Pour in the wine, and cook, stirring continuously, until nearly all of the liquid has been absorbed.
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13
Ladle in 2 cups of the hot stock, and stir steadily as the rice absorbs the liquid and begins to release its starch.
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14
When you can see the bottom of the pan as you stir, after 5 minutes or so, quickly ladle in another couple of cups of stock and the remaining 1/2 teaspoon salt.
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15
Cook, stirring, until the stock is again almost completely absorbed.
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16
Now pour in the saffron-infused stock along with a cup or so of hot stock from the pot.
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17
Cook, stirring, until the liquid is absorbed and the saffron color has spread.
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18
Check the risotto for doneness: it should be creamy but still al dente.
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19
Incorporate more stock if necessary.
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20
When the risotto is fully cooked, turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated.
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21
Stir in the 1/2 cup of grated cheese, and spoon into warm pasta bowls.
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22
Serve immediately, passing additional grated cheese at the table.
