Saffron Risotto

Instructions

1. 1

   To make saffron risotto, first place the saffron threads in a small bowl and cover them with water. Let them steep for at least 6 hours, or even overnight, covering the bowl. After the steeping time, prepare the vegetable broth and keep it hot. Peel and finely chop the onion, then place it in a pan with a drizzle of olive oil.

2. 2

   Turn the heat to low and let it soften gently for about 10-15 minutes; you can add a pinch of salt or a spoonful of broth to help it along. When the onion is soft and translucent, add the rice and toast it for a couple of minutes, stirring constantly and keeping the heat low to prevent the onion from burning.

3. 3

   Deglaze with white wine and let the alcohol evaporate completely, then start adding the hot broth, one ladle at a time, making sure it is absorbed before adding the next ladle. Maintain a light and constant simmer.

4. 4

   When the rice is almost cooked, add the saffron and its soaking liquid (you can save the remaining threads stuck to the bottom and use them for decoration). Mix well and finish cooking the rice, adjusting the salt if necessary. Once cooked, turn off the heat and stir in the cold butter and grated cold Grana Padano DOP cheese.

5. 5

   Add a little more broth, just enough to achieve the desired consistency, then combine everything, shaking the pan to create the classic "wave." Plate your saffron risotto and garnish with the reserved saffron threads!