Creamy saffron risotto with proper stirring technique and authentic Italian method. This recipe achieves the perfect all'onda consistency with luxurious golden color.
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9 items
Steep saffron threads in 3 tablespoons of warm stock for at least 20 minutes.
Sauté the finely onion in olive oil and half the butter over medium heat until translucent and soft but not browned.
Add the Arborio rice and toast, stirring constantly, for 2-3 minutes until the edges of the grains become translucent (tostatura).
with white wine and stir until completely absorbed by the rice.
Add warm stock one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next. Continue for 16-18 minutes.
In the last 5 minutes of cooking, add the saffron-infused stock to give the risotto its signature golden color.
When rice is al dente and texture is creamy, remove from heat. Vigorously beat in the remaining cold butter and Parmesan cheese (mantecatura).
