Risotto Alla Milanese

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1. 1Step 1: In a small heatproof bowl, pour 1/2 cup hot stock over the saffron and let it stand until the strands soften.
2. 2Step 2: Meanwhile, in a heavy, wide 3- to 4-quart casserole or pot, heat the olive oil over medium heat.
3. 3Step 3: Cook the onions and shallots together until golden, stirring often, about 8 minutes.
4. 4Step 4: Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.
5. 5Step 5: Pour in the wine and stir well until evaporated.
6. 6Step 6: Add 1/2 cup of the remaining hot stock and 1/2 teaspoon of the salt. Cook, stirring constantly, until all the stock has been absorbed.
7. 7Step 7: Stir in the beef marrow, if using.
8. 8Step 8: Continue to add hot stock in small batches—just enough to completely moisten the rice—and cook until each successive batch has been absorbed.
9. 9Step 9: About 10 minutes after the first addition of stock, stir in the saffron mixture.
10. 10Step 10: Stir constantly and adjust the level of heat so the rice is simmering very gently until the rice mixture is creamy but al dente. This will take 16 to 20 minutes from the time the wine was added.
11. 11Step 11: Remove the casserole from the heat.
12. 12Step 12: Beat in the butter until completely melted and then beat in the cheese.
13. 13Step 13: Adjust the seasoning with salt, if necessary, and pepper.
14. 14Step 14: Serve immediately, ladled into warm shallow bowls.