Yellow risotto

Preparation:

Preparation: Saute the sliced onion in the veil in 50 g of butter. Combine the marrow and rice, mixing with a wooden spoon, making the rice toast. Wet with the wine and let it evaporate. Add the broth, one ladle at a time. Shortly before the end of cooking, add the saffron diluted in a little broth. Turn off the heat, add 20 g of parmesan and mix for a long time. Serve with the shanks.