Risotto alla Milanese | Creamy Saffron Classic

Gently heat the vegetable broth in a small pot and let it simmer quietly throughout the entire cooking process. Place the saffron threads in a small bowl, pour about 4–5 tablespoons of the warm broth over them, and let steep for at least 10 minutes so that they fully develop their intense golden-yellow colour and noble aroma.

Peel the shallots and finely dice them. Finely grate the Parmesan (Parmigiano Reggiano). Divide the butter into two portions: 20 g for sautéing and 40 g cut into small pieces kept ice-cold in the fridge (crucial for the subsequent mantecatura).

Heat the olive oil together with 20 g of butter in a heavy, wide pot over medium heat. Sauté the finely diced shallots for about 2–3 minutes until translucent, without letting them brown. Add the risotto rice and toast for 1–2 minutes, stirring constantly (tostatura), until the grains are coated, shiny, and slightly translucent.