Heat the extra virgin olive oil in a pan and soften the scallion cut in half in it. Remove the scallion attentively without leaving rests in the pan. Add the Carnaroli rice from Riserva San Massimo and roast it until it turns a little bit translucent. At this point the cooking procedure, adding the broth gradually, starts. Also add the saffron (powder and pistils).
When the rice is cooked, cream the risotto with the grated Parmesan cheese and butter. Decorate every serving with three pieces of marrow in the center and some saffron pistils on the plate.