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 ≈ 2030 gbeef broth, ideally homemade, kept at a simmer80 to 100 gbutter80 to 100 gbeef bone marrow, scooped from the bone and finely chopped≈ 220 gonion (or 2 shallots), finely chopped800 gCarnaroli or Vialone Nano ricea splash of dry white wine, to taste100 to 120 gParmigiano Reggiano, finely grated≈ 58 gbutter, for finishing, cold, in piecesParmigiano Reggiano, to serve, to tastesalt, to taste
