Risotto alla milanese with saffron

Preparation

1. Heat the stock and keep it hot over a low heat; it should not boil. Grind the saffron threads in a mortar, stir with the lukewarm water and leave to infuse.
2. Melt the 40 g butter in a wide pan and gently soften the shallot for about 5 minutes until translucent, without letting it colour.
3. Add the rice and stir until every grain is coated in butter. Turn up the heat slightly, pour in the wine and let it evaporate completely. Then stir in the saffron.
4. Add the hot stock a ladleful at a time. Only add the next ladleful once the previous one has almost been absorbed, stirring constantly and loosening the grains from the bottom. The stock should only simmer gently.
5. After about 17 to 18 minutes the rice is al dente and creamy. From minute 14 add the stock more cautiously so the risotto doesn't end up too runny.
6. Turn the heat right down or take the pan off the hob and let the rice rest for 1 minute.
7. Beat in the cold butter and the Parmesan vigorously and season with salt and pepper. The risotto should form gentle waves when you tilt the pan. Serve at once on deep plates.

Drink with it

• White wine · excellent match

  Lugana or Soave Classico

  Medium acidity and a round body cope with the buttery Parmesan creaminess, and the delicate almond note supports the saffron.

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• Sparkling wine · excellent match

  Franciacorta Brut

  The Lombard sparkling wine with the Milanese risotto: the bubbles and acidity cut the butter, and the yeasty note meets the Parmesan.

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• Pale lager · good match

  Helles, mild

  A soft malt note and carbonation accompany the butter and Parmesan without drowning out the saffron.

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