Risotto alla Milanese (Saffron Risotto)

Step 1/3

• 4 shallots
• 50 g butter
• 350 g risotto rice
• 1 tsp saffron

• cutting board
• knife
• pot
• spatula

Mince shallots. Melt butter in a heavy-bottomed pot. Add shallots and sauté over medium heat until translucent. Add risotto rice and saffron, and fry briefly.

Step 2/3

• 150 ml white wine
• beef stock

Deglaze with white wine. Stir continuously until risotto has fully absorbed wine. Add one-third of the beef stock to the pot and stir until fully absorbed. Repeat this process twice with the remaining beef stock. Cook, stirring constantly, until risotto is creamy but rice is still al dente, approx. 18–20 min.