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 12 ⅔ cupsbeef broth, ideally homemade, kept at a simmer4 to 5.5 ozbutter4 to 5.5 ozbeef bone marrow, scooped from the bone and finely chopped3onion (or 2 shallots), finely chopped2.65 lbCarnaroli or Vialone Nano ricea splash of dry white wine, to taste5.5 to 6.5 ozParmigiano Reggiano, finely grated6 ⅛ tbspbutter, 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)
