Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      tablespoons   butter -- divided
     1/4  pound         beef marrow -- chopped 1/4" cubes
   1      medium        spanish onion -- chopped 1/4" dice
   2      cups          vialone nano rice
   6      cups          strong chicken stock -- simmering
     1/2  cup           red wine
     1/2  teaspoon      saffron threads
     1/3  cup           freshly-grated parmigiano

Preparation:

In a 6-quart saucepan, melt 4 tablespoons butter with marrow and onion and cook over medium heat until onion is soft but not browned. Add all the rice and, stirring regularly, cook until opaque, about 2 to 3 minutes. Add a 6-ounce ladle of hot stock, 1/2 cup red wine and saffron and bring to a boil. Stirring constantly, cook until stock level goes below level of rice. Add another 6-ounce ladle and repeat the process for 16 minutes, until rice is al dente, yet creamy and tender. Remove from heat and add cheese and remaining butter. Season to taste and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5741)