Ingredients CardRisotto alla Milanese2 servings Saffron Infusion a pinch of saffron threads (or 2 small sachets of saffron powder), to tastea few spoonfuls of warm water or broth, to taste Risotto 500 mlbeef broth, ideally homemade, kept at a simmer20 to 25 gbutter20 to 25 gbeef bone marrow, scooped from the bone and finely chopped½onion (or 2 shallots), finely chopped200 gCarnaroli or Vialone Nano ricea splash of dry white wine, to taste25 to 30 gParmigiano Reggiano, finely grated15 mlbutter, for finishing, cold, in piecesParmigiano Reggiano, to serve, to tastesalt, to taste
