This saffron risotto is inspired by Pellegrino Artusi's (from his 1891 cookbook) second and third variations for this Italian classic. Its special components (other than the saffron) are bone marrow, white wine, and stock (you can use any—vegetable, chicken, or beef, though I prefer the first two). I like to use unsalted stock as you can control the degree of saltiness you prefer more easily, but if you want to use a stock that is salted, you may want to omit the pinch of salt with the onions in the beginning. If you don't have bone marrow or intend to keep this vegetarian then you can definitely leave out the bone marrow (which adds a richer flavor), it does not need to be substituted with anything. This is enough for 6 servings as a first course or side (for example, to go with osso buco, the classic pairing), or 4 as a main dish.

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