Saffron risotto

Finely chop the onion and sauté it in half the butter, over medium heat-low, for about 5 minutes. Stir frequently: it should become soft and transparent, without browning or sticking. A uniform base ensures a delicate flavor and doesn't overpower the saffron's aroma.

Add the Carnaroli rice and toast it for 2-3 minutes, stirring constantly. The grains should become glossy and warm, without turning dark. Toasting prepares the rice to gradually absorb the broth and helps maintain its texture.

Raise the heat slightly, pour in the white wine, and stir. Let the alcohol evaporate until the liquid reduces and the winey aroma becomes more delicate. Continue stirring when the base is almost dry, making sure the rice doesn't stick or burn.

Pour in a ladle of hot broth and stir. Maintain a light, constant boil, adding more broth only when the previous one is almost absorbed. Continue cooking until the rice is moist and moves slowly in the pan. saucepan.

Halfway through cooking, dissolve the saffron in a ladle of hot broth. Pour it into the risotto and stir until the color turns evenly golden and the aroma is evident. Immediately continue adding the broth gradually, keeping the rice at a gentle simmer.

Cook for about 16-18 minutes in total and taste the rice: it should be soft on the outside and slightly firm in the center. Turn off the heat, add the remaining cold butter and the Parmigiano Reggiano, Therefore vigorously stir until you obtain a shiny and smooth cream.

Divide the risotto immediately between plates, without letting it rest. The correct consistency is soft and fluid: the risotto should distribute with a slight movement of the plate, without becoming runny. Serve hot to preserve the creaminess, temperature, and aroma of the saffron.