Saffron Risotto

Method

1. Mince the shallot finely.
2. In a small saucepan, melt a generous amount of butter over medium heat. Add the minced shallot and sauté gently.
3. Add 50g of white wine and 25g of white wine vinegar. Let it simmer for a few minutes, then remove from heat and let it infuse. This is the acidic butter.
4. In a separate heavy-bottomed pot, add a drizzle of oil and a pinch of salt. Add the Carnaroli rice and toast over medium-high heat, stirring constantly, for about 1 minute until the rice is hot and translucent.
5. Add the saffron pistils directly to the toasting rice and continue stirring.
6. Begin adding hot water (or beef broth if using) one ladle at a time, stirring and waiting for each addition to be absorbed before adding the next. Cook for about 9 minutes, tasting for doneness. The rice should be al dente.
7. When the rice is almost done, add a knob of the acidic butter (strained if desired) and a knob of cold butter from the fridge. Stir vigorously to mantecare.
8. Add grated Grana Padano cheese and continue stirring to create a creamy emulsion.
9. Adjust consistency with a little hot water if needed. The risotto should flow slowly on the plate.
10. Plate immediately, optionally garnishing with extra saffron strands or a drizzle of olive oil.