Risotto Alla Milanese

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1. 1Step 1: Grind the saffron threads in a mortar and pestle, then add warm water or broth. Let infuse for at least 15 minutes, longer if possible. If using saffron powder, simply dissolve it in warm water or broth.
2. 2Step 2: Sauté the onion or shallots and chopped bone marrow very gently in the butter until the marrow has melted and the onion has softened and turned translucent.
3. 3Step 3: Raise the heat to medium and add the rice. Let it sauté in the soffritto until it turns a chalky white. Take care that neither the onion nor the rice browns.
4. 4Step 4: Add a splash of white wine and let it evaporate.
5. 5Step 5: Proceed with the risotto in the usual way, adding a ladleful of broth to the rice and simmering until it evaporates. Then add another ladle at a time, repeating until the rice is al dente.
6. 6Step 6: About halfway through cooking, or if you prefer a more assertive saffron flavor, about 5 minutes before the rice is done, add the saffron and its soaking liquid. Continue to cook as usual.
7. 7Step 7: While the rice is still fairly brothy, turn off the heat and add the grated parmesan and a knob of butter.
8. 8Step 8: Stir the rice vigorously for a minute or two, until the butter and cheese have completely melted into the rice and you've developed a creamy texture.
9. 9Step 9: Pour onto a serving dish and serve right away.