2¾ cups well-flavored beef or chicken stock or broth
1 cup (200 grams) risotto rice, we use carnaroli
1/3 cup finely chopped white onions
1 oz. beef marrow
1/2 cup dry white wine
1 packet powdered saffron
1/3 cup grated parmigiano
Place the stock over a low flame and keep hot. Over medium heat, saute the onions and marrow in a tablespoon or two of butter until fragrant and soft. Do not allow the onions to brown. Add the rice; stir until thoroughly coated with the fat. Pour in the wine and cook, stirring, on a low simmer until absorbed. Now add the stock, one ladleful at a time, making sure that the liquid is absorbed before adding the next ladle. Continue stirring frequently, but do not add all of the stock. At about 15 minutes, check for doneness by taking a bite test. It takes about 18-20 minutes total cooking time for us but this can vary depending on rice and if your stock was kept hot enough (cold stock is a no-no!). If the grains are still too firm, add a little more stock (an extra 1/4 cup is included in the amount given), keeping in mind that the final consistency should not be soupy, but just a little bit liquid and binding.
Add in the saffron powder just before the rice is almost done; stir to combine well. When the risotto's time is up, turn off the heat and add a tablespoon of butter and the cheese. Stir until incorporated and portion onto individual plates. Serve hot.