Warm the stock and keep it just below a simmer.
5 min
Bloom the saffron in a ladleful of warm stock for 10 minutes.
10 minBlooming
Soften the onion gently in olive oil and part of the butter without browning.
5 min
Add the rice and stir for 1–2 minutes until the grains look glossy.
2 min
Add the wine and let it reduce until mostly absorbed.
2 min
Add warm stock a ladleful at a time, stirring often and waiting until each addition is mostly absorbed.
20 min
Add the saffron stock partway through cooking so the colour and aroma spread evenly.
When the rice is tender with a slight bite and the risotto flows loosely, take it off the heat.
Beat in the remaining butter and Parmesan, rest briefly, then adjust seasoning and serve immediately.
2 min
Arborio or Carnaroli rice releases starch gradually as you stir, which thickens the cooking liquid into a creamy sauce without cream. Warm stock keeps the grains cooking steadily so each ladle is absorbed at an even pace. Saffron should be bloomed in warm liquid first so its colour and aroma spread through the rice rather than sitting in one spot. Finishing with butter and Parmesan off the heat gives gloss and body without overcooking the cheese.
Keep the stock hot in a pan beside the risotto — cold stock stalls cooking and dulls the texture. Add liquid a ladle at a time and stir often, but gently; you are encouraging starch release, not beating the rice. The finished risotto should flow loosely on the plate (all'onda), not stand in a stiff mound. Finish with butter and cheese off the heat, rest briefly, then adjust salt and serve immediately.
Use vegetable stock for a vegetarian version. Add bone marrow for a more traditional Milanese version if desired. Keep saffron restrained; too much can taste medicinal.
Risotto is best served immediately. Leftovers can be chilled and used for arancini or fried rice cakes.
