Roasted Marrow and Saffron Risotto

● 240 gr Carnaroli rice Riserva San Massimo
● 1 l meat stock
● Bone marrow
● 0.4 gr saffron stems
● 200 gr butter
● 150 gr Parmigiano Reggiano grated
● wine vinegar to taste
● salt
● rosemary
● black pepper

Ingredients (4 pax)

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