Classic Milanese Saffron Risotto

Directions

1. 1

   Heat the chicken stock in a separate saucepan and keep it at a gentle simmer throughout the cooking process.

2. 2

   In a large heavy-bottomed pan, melt half the butter over medium heat.

3. 3

   Add the chopped onion and cook gently until soft and translucent, about 3–4 minutes.

4. 4

   Add the rice and stir for 2 minutes until the grains are well coated and turn slightly translucent at the edges.

5. 5

   Pour in the white wine and stir until completely absorbed.

6. 6

   Add the hot stock one ladle at a time, stirring constantly and waiting until each ladle is fully absorbed before adding the next.

7. 7

   When the rice is nearly al dente (around 18 minutes), dissolve the saffron in a small ladle of hot stock and stir it into the risotto, watching the gorgeous golden colour bloom through.

8. 8

   Remove from heat, add the remaining butter and Parmesan, and stir vigorously until the risotto is glossy and creamy. Season to taste and serve immediately.