Ingredients CardRisotto alla Milanese4 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 ≈ 1010 gbeef broth, ideally homemade, kept at a simmer40 to 50 gbutter40 to 50 gbeef bone marrow, scooped from the bone and finely chopped≈ 110 gonion (or 2 shallots), finely chopped400 gCarnaroli or Vialone Nano ricea splash of dry white wine, to taste50 to 60 gParmigiano Reggiano, finely grated≈ 29 gbutter, for finishing, cold, in piecesParmigiano Reggiano, to serve, to tastesalt, to taste
