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1
Set a wide, heavy saucepan over a medium flame. Add the scooped bone marrow directly to the cold pan and allow it to render slowly. It is ready when the solid tissue has dissolved completely and the fat runs clear and fragrant — no browning.
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2
Add the finely chopped shallots to the rendered marrow fat. Cook over a low flame, stirring, until they are entirely soft and translucent but carry no colour.
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3
Add the Carnaroli and toast it in the marrow fat and shallots, turning the grains constantly. The rice is ready to receive liquid when each grain is too hot to hold between two fingers and gives off a faintly nutty smell.
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4
This is where the dish lives or dies. Add the wine in three or four measured stages over the full cooking time — never the entire quantity at once. Each addition must be absorbed almost entirely before the next is poured in; adding too much at once allows the tannins to shock the starch and cause it to seize. Between additions, stir steadily. After the final stage the rice should carry a deep, glossy burgundy colour and the tannins should have softened and integrated — taste to confirm no raw, astringent edge remains.
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5
Remove the pan from the heat entirely. Add the cold butter cubes and the grated Parmigiano. Work the risotto vigorously with a wooden spoon or by shaking the pan — the mantecatura — until the butter emulsifies into the starch and the risotto flows in a single slow wave when the pan is tilted: all'onda.