Truffle Risotto Milanese

Heat the beef stock in a saucepan and keep it warm over low heat. Soak saffron threads in 2 tablespoons of warm water and set aside.

In a heavy-bottomed pan, melt 2 tablespoons of butter with the bone marrow (if using) over medium heat. Add the chopped shallot and sauté until translucent and fragrant.

Add the Arborio rice and toast it, stirring constantly with a wooden spoon until the edges become translucent but the center remains white.

Pour in the white wine and stir continuously until it's almost completely absorbed by the rice.

Begin adding the warm stock one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. Continue this process, maintaining a gentle simmer.

After about 15 minutes, add the saffron water to the risotto, stirring to distribute the golden color evenly throughout.

When the rice is al dente and creamy (after about 18-20 minutes total), remove from heat. Add the remaining butter and Parmigiano-Reggiano, stirring vigorously to create the mantecatura (creamy finish).