Imperial Beef and Saffron Chicken Risotto

Instructions

1. 1
   Heat the chicken broth in a separate pot, bring it to a gentle boil, add the saffron strands to release their color and aroma, and keep it over low heat.
2. 2
   Season the chicken cubes and beef strips generously with salt and freshly ground black pepper.
3. 3
   In a large, heavy-bottomed saucepan, heat two tablespoons of olive oil over medium-high heat.
4. 4
   Sear the beef quickly (just a minute per side so it browns without cooking all the way through) and remove to a plate.
5. 5
   In the same saucepan, sear the chicken cubes until golden brown on the outside and remove them along with the beef.
6. 6
   Lower the heat to medium, add the remaining tablespoon of olive oil and sauté the finely chopped onion, scraping the meat juices from the bottom, until translucent (approx. 5 minutes).
7. 7
   Add the chopped garlic and cook for 1 more minute without letting it burn.
8. 8
   Add the arborio rice to the saucepan and toast, stirring constantly, for 2 minutes until the edges of the grains look slightly transparent.
9. 9
   Pour in the white wine and stir constantly until the liquid and alcohol have almost completely evaporated.
10. 10
    Begin the cooking process by adding the hot chicken broth (with the saffron), one ladle at a time.
11. 11
    Stir the rice constantly and wait for it to absorb almost all of the liquid at the bottom before adding the next ladle of broth.
12. 12
    After 12 minutes of cooking the rice, add the sealed meats (beef and chicken) along with the juices that have been released into the dish.
13. 13
    Continue adding broth and stirring for about 5 to 8 minutes more, until the rice is 'al dente' (creamy on the outside but with a slightly firm center) and the meats are cooked.
14. 14
    Remove saucepan from heat completely; This step is crucial so that the cheese does not separate.
15. 15
    Add the very cold butter and the grated Parmesan cheese.
16. 16
    Make the 'mantecatura': stir the mixture vigorously until the butter and cheese emulsify with the starch of the rice, creating a thick, shiny and silky sauce.
17. 17
    Let the risotto rest, covered, for 2 minutes.
18. 18
    Serve immediately on warm, flat plates, topping with a little more grated Parmesan if desired.