Risotto alla Milanese

by Leo Hartmann

8 servings

Saffron Infusion

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

Risotto

• ≈ 2030 gbeef broth, ideally homemade
• 80 to 100 gbutter
• 80 to 100 gbeef bone marrow
• ≈ 220 gonion (or 2 shallots)
• 800 gCarnaroli or Vialone Nano rice
• a splash of dry white wine
• 100 to 120 gParmigiano Reggiano
• ≈ 58 gbutter, for finishing
• Parmigiano Reggiano, to serve
• salt