Risotto Alla Milanese

Ingredients

• 1 large pinch saffron threads (about ½ g)
• 1 litre chicken (or vegetable stock)
• 50 g unsalted butter (split)
• 1 tablespoon olive oil
• 1 shallot (small, very finely chopped)
• 300 g carnaroli (or arborio rice)
• 100 ml dry white wine
• 60 g parmesan cheese (finely grated)
• salt
• pepper

Method

Stage 1 - Bloom the saffron

1. Crumble the saffron into 2 tablespoons of warm stock; let steep 5 minutes (the colour and flavour are released this way, not by direct cooking).
2. Keep the rest of the stock at a low simmer in a separate pan.

Stage 2 - Toast the rice

1. Heat half the butter and the oil in a heavy wide pan over medium heat.
2. Cook the shallot for 3-4 minutes until softened but not coloured.
3. Add the rice; stir for 1-2 minutes until each grain is glossy and the edges turn translucent (the "tostatura").

Stage 3 - Deglaze

1. Pour in the white wine; stir until completely evaporated.

Stage 4 - Simmer with stock

1. Add a ladleful of warm stock; stir until absorbed.
2. Continue adding stock a ladleful at a time, stirring constantly, for about 18 minutes total.
3. Halfway through, stir in the saffron-infused stock (the rice turns golden).
4. Taste at 16 minutes; the rice should be al dente - tender but with a faint chalky core.

Stage 5 - Mantecare

1. Take the pan OFF the heat.
2. Beat in the remaining butter (cold, in cubes) and the parmesan vigorously with a wooden spoon for 30-45 seconds.
3. The risotto should fall slowly off the spoon (all'onda - "in waves").
4. Taste; season with salt and white pepper.

Stage 6 - Serve

1. Spoon onto warm flat plates and tap the plate base to spread the risotto into a thin layer.
2. Eat immediately; risotto stiffens within minutes.