Risotto alla Milanese

by Leo Hartmann

2 servings

Saffron Infusion

• a pinch of saffron threads (or 2 small sachets of saffron powder)
• a few spoonfuls of warm water or broth

Risotto

• ≈ 505 gbeef broth, ideally homemade
• 20 to 25 gbutter
• 20 to 25 gbeef bone marrow
• ≈ 55 gonion (or 2 shallots)
• 200 gCarnaroli or Vialone Nano rice
• a splash of dry white wine
• 25 to 30 gParmigiano Reggiano
• ≈ 14 gbutter, for finishing
• Parmigiano Reggiano, to serve
• salt