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1
Prepare the broth, if necessary.
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2
Bring the broth to a simmer over medium heat, then lower the heat so it is just keeping the broth hot.
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3
Remove 1/2 cup broth and put in a small bowl.
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4
Add the saffron and allow it to soak.
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5
In a wide heavy saucepan, heat 2 tablespoons of the butter, the marrow if using, and the oil over medium heat.
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6
When the butter is melted, add the onion and cook, stirring often, until golden, about 10 minutes.
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7
Add the rice and cook, stirring with a wooden spoon until hot, about 2 minutes.
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8
Add 1/2 cup of the hot broth and stir until the liquid is absorbed.
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9
Continue adding the broth 1/2 cup at a time, stirring after each addition.
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10
Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan.
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11
About halfway through the cooking time, stir in the saffron mixture and salt and pepper to taste.
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12
Use only as much of the broth as needed until the rice becomes tender yet firm to the bite.
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13
When you think it may be done, taste a few grains.
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14
If not ready, test again in a minute or so.
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15
If the broth runs out before the rice is tender, use hot water.
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16
Cooking time will be 18 to 20 minutes.
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17
Remove the risotto pan from the heat and stir in the remaining 2 tablespoons of butter and the cheese until melted and creamy.
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18
Serve immediately.
