Risotto alla Milanese (Saffron Risotto)

• 750 ml Chicken stock, hot
• ¼ tsp Dried saffron threads
• 1 medium Shallot
• 1 tbsp Extra virgin olive oil
• 60 g Unsalted butter
• 180 g Arborio rice
• ½ tsp Fine sea salt
• 120 ml Dry White Wine
• 50 g Parmesan
• ¼ tsp Black pepper

1. Pour the chicken stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. Stir the saffron into a small ladleful of the hot stock and leave it to infuse while you start the risotto.
2. Finely chop the shallot. Heat the olive oil with 30 g of the butter in a wide frying pan over a medium-low heat, then cook the shallot for 3 to 4 minutes until soft but not coloured.
3. Add the arborio rice and stir constantly for 2 minutes until the grains look slightly translucent at the edges. Season with the fine sea salt.
4. Pour in the white wine and stir until it has almost completely evaporated. Keep the heat at a steady medium so the rice cooks gently without catching.
5. Add a ladleful of hot stock and stir until it is mostly absorbed, then continue adding stock a ladle at a time, stirring frequently. After about 10 minutes, stir in the saffron-infused stock, then keep cooking until the rice is al dente and the risotto is glossy and flowing, 16 to 20 minutes total from the first ladleful.
6. Take the pan off the heat and stir in the remaining 30 g butter and the Parmesan until creamy. Cover and rest for 2 minutes, then taste and adjust with black pepper before serving.

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