| Boil the broth, it should be very good, and steam the bones (if possible in a steamer). |  |
 | Slice garlic and onion, peel and mince the sausage |
| With a spoon remove the marrow |  |
 | Put the butter into the pan and melt at low heat. Add the marrow and melt. |
| Add garlic and onion and fry slightly (use a large pan, so you can have a uniform cooking without stirring). |  |
 | At high heat add the rice until browned |
| if you see too much fat you can remove the part in excess ( for the traditional cooks it is a heresy!...) |  |
 | Sprinkle with the white wine (let it evaporate completely) |
| Low the heat and add 1/4 cup of broth. |  |
 | 5 minutes before ending add the saffron. |
| Add 1/4 cup of broth each time you see the rice becoming too dry, until ready (it must be “al dente”!); don’t touch the rice with a metallic spoon at this moment, but use only the wooden spoon |  |
 | Stop the heat and add the parmesan cheese, stir well. The result of this process called “mantecatura” (mixing) shall be a rice soft called “all’onda”, but with the grains well distinct and not stuck. |
| Season with black pepper, stir and serve. |  |
