Barolo Risotto

Slice the onions very thinly and brown them over very low heat in a large saucepan with oil, a knob of butter and the bay leaves.
Add immediately the marrow removed from the bone and crushed well with a fork and let it
Melt gently with the onions
When the onions are well wilted, add the sage leaves and a glass of Barolo; then let it dry,
Always over a gentle fire.
Turn up the flame, throw in the rice and stir vigorously to sear it a little.
At this point, add the remaining two glasses of Barolo, keeping them over high heat so that they will be absorbed.
Pour the broth over the rice in ladles and keep cooking.
When the rice is cooked (al dente), let it cream with butter and add Parmesan cheese. Before serving, let the rice rest for a couple of minutes and sprinkle with black pepper.