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

• 2 ⅛ cupsbeef broth, ideally homemade
• 0.75 to 1 ozbutter
• 0.75 to 1 ozbeef bone marrow
• ½onion (or 2 shallots)
• 7 ozCarnaroli or Vialone Nano rice
• a splash of dry white wine
• 1 ozParmigiano Reggiano
• 1 tbspbutter, for finishing
• Parmigiano Reggiano, to serve
• salt