Risotto alla milanese

Method

Heat the stock in a separate pan and keep at a gentle simmer. Steep the saffron threads in 100ml of the hot stock for 10 minutes. Melt half the butter in a large, heavy-bottomed pan over medium heat, then sauté the diced onion until softened and translucent, about 3 minutes. Add the rice and stir constantly for 1-2 minutes until it becomes slightly translucent at the edges. Pour in the white wine and stir until it is almost completely absorbed by the rice. Begin adding the hot stock a ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next, continuing for approximately 18-20 minutes until the rice is creamy and tender but still has a slight firmness to the bite. Stir in the saffron-infused stock, then remove from heat and vigorously stir in the remaining butter and grated parmesan cheese until the risotto is creamy and luxurious. Season with sea salt and black pepper to taste, then serve immediately in warm bowls.