Risotto alla Milanese – saffron risotto with Parmigiano

Preparation

1. Heat the stock and keep it hot. Following the package instructions, steep the saffron in a small cup with a few spoonfuls of hot stock and let it infuse.
2. Melt half of the butter in a wide pot over medium heat. Sweat the onion in it for 3–4 minutes until translucent, without letting it take on color.
3. Add the rice and toast for 1–2 minutes (tostatura), until the grains are hot and look slightly translucent.
4. Deglaze with the white wine and let it evaporate almost completely, stirring.
5. Gradually add one ladle of hot stock. Add more only when the rice has almost absorbed the liquid. Stir regularly as you go.
6. After about 10–12 minutes, stir in the saffron together with its liquid and keep adding stock. Cooking takes 16–18 minutes in total. The rice should still have a slight bite.
7. Take the pot off the heat. For the Mantecatura, add the cold butter and the Parmigiano and stir in vigorously until the risotto is glossy and creamy.
8. Season with salt, let rest covered for 2 minutes and serve immediately. The risotto should be all'onda, meaning it flows in gentle waves.