Risotto alla Milanese

Instructions

1. 1
   Place the saffron threads into a small cup with a splash of warm broth so they can steep and release their vibrant color and rich aroma.
2. 2
   Heat the olive oil and a small fraction of the butter in a deep skillet or wide saucepan over medium heat. Add the minced onion and cook slowly until translucent, ensuring it doesn't brown.
3. 3
   Add the rice to the pan and stir continuously for about two minutes until the grains are lightly toasted, glossy, and well coated in the fat.
4. 4
   Pour in the white wine and cook, stirring constantly, until the alcohol evaporates completely and the liquid is absorbed by the rice grains.
5. 5
   Begin adding the hot stock one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Halfway through cooking, pour in the steeped saffron liquid.
6. 6
   After about 18 minutes, when the rice is tender but still has a slight bite in the center (al dente), remove the pan from the heat. Toss in the remaining cold cubed butter and grated parmesan cheese, beat vigorously to emulsify into a beautiful, creamy glaze.
7. 7
   Spoon immediately onto flat plates, tapping the bottom of the plate to spread the risotto evenly, and garnish with fresh herbs if desired.