Ingredients:

  • 2 Tbsp (30 g) Unsalted Butter, chilled
  • 1/2 medium (75 g) Yellow Onion, finely diced (brunoise)
  • 1.5 cups (300 g) Arborio Rice (or Carnaroli), unrinsed
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio)
  • 6 cups (1.4 L) Low-Sodium Chicken Stock (or vegetable stock), kept simmering hot
  • 1 large pinch (0.5 g) Saffron Threads
  • 2 Tbsp (30 g) Unsalted Butter, cut into cubes, cold
  • 1/2 cup (50 g) Freshly Grated Parmigiano-Reggiano
  • Fine Sea Salt and freshly ground White Pepper, to taste

Instructions:

  1. Heat the Stock: Pour stock into a separate saucepan and bring to a low simmer. Keep it on the lowest heat setting beside your main pot. Crucial management tip: Never add cold stock.
  2. Saffron Soak: Steep the saffron threads in 1/4 cup of the hot stock and set aside to bloom.
  3. Sweat the Onion (Soffritto): Melt 2 Tbsp of the room temperature butter in the heavy-bottomed pot over medium-low heat. Add the diced onion, a pinch of salt, and cook until translucent and soft, about 5-7 minutes. Do not allow the onion to brown.
  4. Toast the Rice (Tostatura): Increase the heat slightly to medium. Add the rice and stir constantly for 2-3 minutes. The grains should become translucent around the edges with a white spot in the centre.
  5. Deglaze with Wine: Pour in the white wine. Stir until the wine is completely absorbed and evaporated (about 1 minute).
  6. The Ladle-by-Ladle Method: Add two full ladles of the hot stock to the rice. Stir consistently.
  7. Sustained Management: Continue adding stock, one ladle at a time, only adding the next ladle when the previous one has been almost entirely absorbed. Stir almost continuously. Keep the mixture at a gentle, rolling simmer.
  8. Saffron Addition: After approximately 12 minutes (halfway through the cooking), stir in the saffron-infused stock.
  9. The Doneness Check: Continue the ladle process until the rice reaches the al dente stage (18-20 minutes total). The final texture should be cooked through and creamy, yet offer a slight resistance. Remove the pot completely from the hob.
  10. Mantecatura (The Binding): Vigorously stir in the cubed cold butter and the grated Parmesan cheese. Beat hard for 30 seconds to emulsify the mixture into a creamy, luxurious suspension.
  11. The Mandatory Rest: Cover the pot and let the risotto rest undisturbed for 3 minutes. This allows the creamy emulsion to stabilize.
  12. Serve Immediately: Stir lightly and serve straight away, before it cools and tightens (the 'cement effect').