Step: 1/9

Prepare all the ingredients.

Step: 2/9

Wash the bones, pat dry, remove the marrow and finely chop..

Step: 3/9

Soak the saffron in 2-3 tbsp warm water.

Step: 4/9

Peel and finely chop the onion.

Step: 5/9

In a pan, fry the onion with 1 tbsp melted butter until softened. Add the marrow and continue cooking.

Step: 6/9

Add the rice and stir until it becomes transparent.

Step: 7/9

Pour in the white wine. Allow to bubble, stirring, until absorbed.

Step: 8/9

Pour in a ladleful of stock, stir in the saffron, and continue stirring until absorbed.

Step: 9/9

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.