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

• 8 ½ cupsbeef broth, ideally homemade
• 2.75 to 3.5 ozbutter
• 2.75 to 3.5 ozbeef bone marrow
• 2onion (or 2 shallots)
• 1.76 lbCarnaroli or Vialone Nano rice
• a splash of dry white wine
• 3.5 to 4 ozParmigiano Reggiano
• ¼ cupbutter, for finishing
• Parmigiano Reggiano, to serve
• salt