Risotto alla Milanese

by Leo Hartmann

12 servings

Saffron Infusion

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

Risotto

• ≈ 3040 gbeef broth, ideally homemade
• 120 to 150 gbutter
• 120 to 150 gbeef bone marrow
• ≈ 330 gonion (or 2 shallots)
• 1200 gCarnaroli or Vialone Nano rice
• a splash of dry white wine
• 150 to 180 gParmigiano Reggiano
• ≈ 86 gbutter, for finishing
• Parmigiano Reggiano, to serve
• salt