Risotto alla Milanese (Saffron Risotto)

• 1.2 liters Beef stock, hot
• ¼ tsp Dried saffron threads
• 1 medium Yellow onion
• 80 g Unsalted butter
• 1 tsp Fine sea salt
• 320 g Arborio rice
• 150 ml Dry White Wine
• 60 g Parmesan
• ½ tsp Black pepper

1. Pour the beef stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. Put the saffron in a small bowl and ladle over a little hot stock; leave to infuse while you start the risotto.
2. Finely chop the onion. In a wide pot over a medium heat, melt 50 g of the butter and cook the onion with a pinch of the fine sea salt until soft and translucent, without colouring.
3. Stir in the arborio rice and toast for 2 minutes until the grains look slightly translucent at the edges. Pour in the dry white wine and cook, stirring, until it has almost completely evaporated.
4. Add the saffron infusion and stir until the rice is evenly yellow. Begin adding hot stock a ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding the next; keep the risotto at a steady, gentle bubble.
5. When the rice is tender with a slight bite and the texture is loose and creamy, take the pot off the heat. Stir in the remaining 30 g butter and the parmesan, then season with the remaining fine sea salt and the black pepper. Cover and rest for 2 minutes, then stir once more and serve immediately.

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