Risotto Milan-Style with Marrow & Saffron

• 6 to 8 cups hot beef stock (chicken or turkey broth could be substituted)
• 1/2 teaspoon loosely packed saffron threads
• 1 1/2 pounds beef marrow bones, preferably center-cut from the leg bone
• 2 tablespoons extra-virgin olive oil
• 2 cups finely chopped onions
• 1 1/2 teaspoons kosher salt
• 2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
• 1 cup dry white wine
• 2 tablespoons butter, cut in pieces
• 1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing
• A heavy-bottomed saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity

1. Heat the stock in a separate pot almost to the boil, and keep it very hot, near the risotto pan.
2. Pour about 1/2 cup of the stock into a heatproof cup.
3. To toast the saffron (for more flavor): Drop the strands into the bowl of a metal spoon, separating them a bit.
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.
5. Let them steep in a warm place.
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).
7. Chop the marrow into little pieces: you should have about 1/3 cup total.
8. Put the olive oil and marrow bits in the heavy saucepan, and set it over medium heat.
9. As the marrow melts, stir in the chopped onions and 1 teaspoon salt.
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.
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).
12. Pour in the wine, and cook, stirring continuously, until nearly all of the liquid has been absorbed.
13. Ladle in 2 cups of the hot stock, and stir steadily as the rice absorbs the liquid and begins to release its starch.
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.
15. Cook, stirring, until the stock is again almost completely absorbed.
16. Now pour in the saffron-infused stock along with a cup or so of hot stock from the pot.
17. Cook, stirring, until the liquid is absorbed and the saffron color has spread.
18. Check the risotto for doneness: it should be creamy but still al dente.
19. Incorporate more stock if necessary.
20. When the risotto is fully cooked, turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated.
21. Stir in the 1/2 cup of grated cheese, and spoon into warm pasta bowls.
22. Serve immediately, passing additional grated cheese at the table.

hot beef, threads, beef marrow bones, extravirgin olive oil, onions, kosher salt, italian shortgrain rice, white wine, butter, passing, saucepan

Taken from www.epicurious.com/recipes/food/views/risotto-milan-style-with-marrow-saffron-372255 (may not work)