Risotto alla Milanese

Heat the meat stock to a gentle simmer and keep it hot throughout cooking. Steep the saffron in 30 ml of hot stock and let it infuse for 10 minutes.

Finely chop the onion. In a wide, heavy-bottomed pot, melt 20 g of butter over low heat and sauté the onion for 5 minutes without browning it.

Add the Carnaroli rice and toast for 1–2 minutes, stirring constantly, until the grains turn translucent at the edges.

Pour in the dry white wine and let it evaporate almost completely, stirring.

Add the hot stock in batches of 100–150 ml, waiting each time until the previous batch is almost absorbed. Cook for 16–20 minutes, stirring frequently, until the rice is tender but still has a slight bite in the center.

About 5 minutes before finishing, stir in the saffron infusion and season with salt to taste.

Remove the pot from the heat, add the remaining 40 g of cold butter and the grated Parmesan. Stir vigorously to emulsify, cover and let rest for 2 minutes.

Serve the risotto immediately: it should be creamy and slowly spread out on the plate.