Risotto alla Milanese

Golden with saffron and finished with a vigorous beat of butter and cheese, Risotto alla Milanese is patience turned into comfort food. No shortcuts, no walking away from the stove — just rice, warm stock, and twenty minutes of your full attention.

1. Warm the stock and keep it at a gentle simmer.
2. Sauté the onion in half the butter until soft.
3. Add the rice and toast it for two minutes, stirring constantly.
4. Add a ladle of warm stock at a time, stirring until absorbed before adding the next.
5. Dissolve the saffron in a little warm stock and stir it in halfway through cooking.
6. When the rice is creamy and just al dente, remove from heat and beat in the remaining butter and the Parmesan.