Risotto alla Milanese: Golden Perfection

This iconic Lombardy dish gets its golden color and subtle flavor from saffron. It's the perfect showcase for the art of making risotto.

Ingredients (Serves 4)

• 320g Carnaroli or Arborio rice
• 1.5L beef or vegetable stock, kept warm
• 1 small onion, finely minced
• 100ml dry white wine
• 0.2g saffron threads
• 80g butter
• 80g Parmigiano-Reggiano, grated
• Salt and pepper

The Technique

1. Bloom the saffron: Steep threads in 2 tablespoons of warm stock.

2. Start the soffritto: Melt half the butter, sauté onion until translucent (not browned).

3. Toast the rice: Add rice, stir for 2 minutes until slightly translucent at the edges.

4. Deglaze: Add wine, stir until absorbed.

5. The ritual: Add stock one ladle at a time, stirring constantly. Each addition should be absorbed before adding more.

6. Add saffron: After 15 minutes, add the saffron-infused stock.

7. Mantecatura: Remove from heat. Vigorously beat in remaining butter and cheese.

The Perfect Texture

Risotto should be all'onda - flowing like waves when you tilt the plate. It takes 18-20 minutes of patient stirring, but the creamy result is worth every minute.

This is comfort food elevated to art.