Risotto Milanese

Warm 1 liter chicken or vegetable broth in a pot and keep it at a gentle simmer.

Soak 1/2 teaspoon saffron threads in a small amount of the warm broth.

Finely chop 1 shallot.

In a large pan, heat 2 tablespoons olive oil and 1 tablespoon unsalted butter over medium heat.

Add the chopped shallot and sauté for about 3-5 min, until it becomes translucent.

Add 300g Arborio rice to the pan and stir to coat the grains with the butter and oil.

Toast the rice for 2–3 min until it becomes slightly translucent.

Pour in 100 ml dry white wine and stir until it is completely absorbed by the rice.

Begin adding the warm broth one ladle at a time, stirring frequently.

Allow the liquid to be absorbed before adding the next ladle.

Continue this process, including the saffron-infused broth, until the rice is cooked al dente and has a creamy consistency. This should take about 20-25 min.

Remove the pan from the heat and stir in 1 tablespoon unsalted butter and 50g grated Parmesan cheese.

Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper to taste.

Let the risotto rest for 1 min, covered.

Serve the risotto warm, optionally garnished with additional Parmesan cheese.