Ingredients CardRisotto alla Milanese12 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 3 lbeef broth, ideally homemade, kept at a simmer120 to 150 gbutter120 to 150 gbeef bone marrow, scooped from the bone and finely chopped3onion (or 2 shallots), finely chopped1200 gCarnaroli or Vialone Nano ricea splash of dry white wine, to taste150 to 180 gParmigiano Reggiano, finely grated90 mlbutter, for finishing, cold, in piecesParmigiano Reggiano, to serve, to tastesalt, to taste Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
