Risotto alla Milanese

Instructions

1. 1 Steep the saffron threads in 60ml of warm stock for at least 10 minutes to release their golden color and earthy aroma.
2. 2 In a heavy-bottomed pan, heat olive oil and half the butter over medium heat. Add the diced onion and cook gently for 5-6 minutes until translucent and soft, without coloring.
3. 3 Add the rice and toast for 2 minutes, stirring constantly until the grains become slightly translucent at the edges and smell nutty.
4. 4 Pour in the white wine and stir until fully absorbed. Begin adding the warm stock one ladleful at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next.
5. 5 After about 15 minutes of adding stock, stir in the saffron with its soaking liquid. Continue adding stock and stirring for another 3-5 minutes until the rice is creamy and al dente.
6. 6 Remove from heat and vigorously stir in the remaining cold butter and the Parmigiano-Reggiano. This 'mantecatura' step creates the signature wave-like creaminess.
7. 7 Cover and let rest for 2 minutes. The risotto should flow like lava when plated (all'onda). Season with salt and white pepper, and serve immediately.