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Toast the bones in a 190-degree oven until golden brown.
Prepare a mirepoix with all the vegetables, brown it with very little seed oil, add the tomato paste, continue browning.
Add the red wine and port, add the roasted bones, and add water until the pot is more than double covered.
Reduce slowly over the fire with fresh thyme.
Strain everything, degrease and bring to the consistency of a sauce.
Dry toast the risotto and deglaze with dry white wine.
Bring it to a simmer with vegetable stock and whisk with butter and Parmigiano keeping it on the wave.
Put lemon juice and finish the mantecatura.
Arrange in a small bowl and place the meat sauce on the risotto rim.