This dish is a traditional accompaniment to Osso Buco.

Steps

1. In a saucepan, bring the chicken stock to a simmer, and keep it hot.
2. In a heavy frying pan next to the simmering chicken stock, sauté the onions in 2 tablespoons of the butter as well as the marrow. Add the rice, stirring and cooking for a few minutes until it glistens.
3. Pour in the wine and cook until it’s almost all absorbed by the rice, then add half of the chicken stock and cook gently, stirring occasionally. The key to good risotto is to continue stirring and occasionally tasting for the moment when the rice is al dente, probably about 20 minutes. Add additional hot stock by the ladleful as the rice absorbs the liquid and continues to cook.
4. When the rice is nearly al dente (it will continue to cook just enough), stir in the remaining 4 tablespoons of butter and the Parmigiano-Reggiano.
5. Serve creamy and very hot on warmed plates next to the Osso Buco.