Risotto alla Milanese

by Leo Hartmann

4 servings

Saffron Infusion

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

Risotto

• ≈ 1010 gbeef broth, ideally homemade
• 40 to 50 gbutter
• 40 to 50 gbeef bone marrow
• ≈ 110 gonion (or 2 shallots)
• 400 gCarnaroli or Vialone Nano rice
• a splash of dry white wine
• 50 to 60 gParmigiano Reggiano
• ≈ 29 gbutter, for finishing
• Parmigiano Reggiano, to serve
• salt