Milanese risotto

In a small bowl, dissolve the saffron threads in 60 grams of the hot beef broth and set aside.

In a heavy-bottomed pot or Dutch oven, melt the beef marrow over medium heat until rendered and translucent, about 3-5 minutes. Remove any crispy bits of marrow if desired, leaving the fat in the pot.

Add the extra-virgin olive oil to the pot with the rendered beef marrow fat. Add the finely chopped onion and sauté gently until softened and translucent, about 5-7 minutes, without browning.