Ingredients CardRisotto alla Milanese4 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 1 lbeef broth, ideally homemade, kept at a simmer40 to 50 gbutter40 to 50 gbeef bone marrow, scooped from the bone and finely chopped1onion (or 2 shallots), finely chopped400 gCarnaroli or Vialone Nano ricea splash of dry white wine, to taste50 to 60 gParmigiano Reggiano, finely grated30 mlbutter, for finishing, cold, in piecesParmigiano Reggiano, to serve, to tastesalt, to taste
