Ingredients CardRisotto alla Milanese8 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 2 lbeef broth, ideally homemade, kept at a simmer80 to 100 gbutter80 to 100 gbeef bone marrow, scooped from the bone and finely chopped2onion (or 2 shallots), finely chopped800 gCarnaroli or Vialone Nano ricea splash of dry white wine, to taste100 to 120 gParmigiano Reggiano, finely grated4 tbspbutter, for finishing, cold, in piecesParmigiano Reggiano, to serve, to tastesalt, to taste
