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

• 4 ¼ cupsbeef broth, ideally homemade
• 1.5 to 1.75 ozbutter
• 1.5 to 1.75 ozbeef bone marrow
• 1onion (or 2 shallots)
• 14 ozCarnaroli or Vialone Nano rice
• a splash of dry white wine
• 1.75 to 2 ozParmigiano Reggiano
• 2 tbspbutter, for finishing
• Parmigiano Reggiano, to serve
• salt