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In Medium Saucepan, Bring Stock And Saffron To A Simmer. Keep Simmering Over Moderately Low Heat. In Another Large Saucepan, Heat Oil Over Medium Saute, Bacon And Onion For 5 Minutes. Add Rice And Stir For 1 Minute Until Well Coated In Oil. Add Marsala And Stir Until It Evaporates. Add 1/2 Cup Of The Simmering Stock And Cook Stirring Constantly Until Rice Absorbs Most Of The Liquid. Keep Gradually Adding Remaining Stock In 1/2 Cup Increments, Stirring Constantly Until Rice Is Tender About 30 Minutes. Add Cheese, Season With Salt And Pepper, Serve Immediately.
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