Saffron risotto (alla Milanese)

Preparation

1. 1

   Infuse the saffron in 100ml of hot stock. Keep the remaining stock hot (power level 3).

2. 2

   Melt 30g of butter in a sauté pan on induction power level 5. Sweat the finely chopped shallot for 2 min.

3. 3

   Add the rice and toast for 1 min, stirring. Deglaze with the white wine. Let it absorb.

   ⏱ 1 min
4. 4

   Add the stock one ladle at a time, stirring constantly. Cook for 18 min, waiting each time until the liquid has been absorbed.

   ⏱ 18 min
5. 5

   Add the saffron stock halfway through cooking. Off the heat, add the butter and Parmesan; mantecare (stir vigorously).

   💡 Risotto should be all'onda — flowing like a wave.