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 ≈ 505 gbeef broth, ideally homemade, kept at a simmer20 to 25 gbutter20 to 25 gbeef bone marrow, scooped from the bone and finely chopped≈ 55 gonion (or 2 shallots), finely chopped200 gCarnaroli or Vialone Nano ricea splash of dry white wine, to taste25 to 30 gParmigiano Reggiano, finely grated≈ 14 gbutter, for finishing, cold, in piecesParmigiano Reggiano, to serve, to tastesalt, to taste
