Melt 1 1/2 tablespoons butter in a pan over medium heat, add finely chopped onion and cook until golden. Add rice, raise the heat and stir with a wooden spoon for a few minutes.
Sauté rice until toasted (it will appear translucent), then lower the heat to medium. Pour in wine and allow it to be absorbed, stirring constantly.
Continue cooking the rice by ladling in small amounts of hot broth a little at a time. Stir frequently. Cook "al dente" (times vary according to the type of rice) and remove from heat. Stir in the remaining butter and cheese and mix until creamy. Serve immediately.
It is balanced by its flavor, slightly sweet, slightly oily and succulent. We'll pair it with a ruby-red wine with a bouquet of fresh fruit such as plums and spices. It is a warm, dry, fairly mellow wine that is rather fresh and slightly tangy due to its tannins. Barbera D'Asti D.O.C.
Instead of marrow, using an excellent meat broth is preferred.