Risotto alla Milanese (Saffron Risotto)

Method

1. 1

   Steep the saffron in a ladleful of hot stock and keep the rest of the stock at a bare simmer.

   💡 Steeping first pulls far more color and aroma from the threads.

2. 2

   Soften the onion in half the butter over low heat until translucent, about 5 minutes.

3. 3

   Add the rice and toast, stirring, for 2 minutes until the grains turn pearly at the edges.

4. 4

   Pour in the wine and stir until it has evaporated completely.

5. 5

   Add hot stock a ladle at a time, stirring often and waiting until each addition is absorbed, for about 16 minutes; add the saffron stock halfway through.

6. 6

   When the rice is al dente and creamy, pull the pan off the heat and beat in the cold butter and parmesan energetically.

   💡 This final off-heat beating — the mantecatura — is what makes risotto ripple across the plate.

7. 7

   Season, rest 1 minute, and serve on warmed plates.