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 ≈ 3040 gbeef broth, ideally homemade, kept at a simmer120 to 150 gbutter120 to 150 gbeef bone marrow, scooped from the bone and finely chopped≈ 330 gonion (or 2 shallots), finely chopped1200 gCarnaroli or Vialone Nano ricea splash of dry white wine, to taste150 to 180 gParmigiano Reggiano, finely grated≈ 86 gbutter, 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)
