Saffron Risotto

Method

1. Prepare the saffron infusion: take one ladle of hot vegetable broth, add saffron pistils, and heat gently without boiling, stirring until color is released (max 70°C). Set aside.
2. Heat the remaining broth to a simmer and keep it hot.
3. Toast the rice in a dry pot without any fat for about 3 minutes until it releases its aromas (internal temperature about 50°C). Transfer the rice to a bowl.
4. Finely chop half an onion.
5. In the same pot, melt 10 g of butter and sauté the onion until translucent.
6. Add the toasted rice back to the pot. Stir for about 30 seconds (second toasting).
7. Deglaze with half a glass of dry white wine. Once evaporated, start adding hot broth one ladle at a time, stirring frequently.
8. Continue adding broth until the rice is nearly cooked (2 minutes less than the package cooking time).
9. Mix the last ladle of broth with the saffron infusion and add it to the rice. Cook for 30–40 seconds, stirring to combine well.
10. Turn off the heat. Add the remaining 30 g of butter and the grated Parmesan cheese. Stir vigorously (mantecare) until creamy.
11. Cover with a lid and let rest for 3–4 minutes.
12. Serve, optionally garnishing with a few saffron pistils on top.