Prepare all the ingredients.
Wash the bones, pat dry, remove the marrow and finely chop..
Soak the saffron in 2-3 tbsp warm water.
Peel and finely chop the onion.
In a pan, fry the onion with 1 tbsp melted butter until softened. Add the marrow and continue cooking.
Add the rice and stir until it becomes transparent.
Pour in the white wine. Allow to bubble, stirring, until absorbed.
Pour in a ladleful of stock, stir in the saffron, and continue stirring until absorbed.
Repeat this process until all the stock is used up and the rice is tender, but still has a little bite. This takes about 17 minutes. Add the remaining butter and Parmesan and season with salt and pepper. Serve with ham, sage and Parmesan.