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

• 12 ⅔ cupsbeef broth, ideally homemade
• 4 to 5.5 ozbutter
• 4 to 5.5 ozbeef bone marrow
• 3onion (or 2 shallots)
• 2.65 lbCarnaroli or Vialone Nano rice
• a splash of dry white wine
• 5.5 to 6.5 ozParmigiano Reggiano
• 6 ⅛ tbspbutter, for finishing
• Parmigiano Reggiano, to serve
• salt