Step 1

Start with the most critical step in making saffron risotto:  Bring the stock to a boil, then keep it simmering.

Step 2

Using a medium to a large pan, pour and heat olive oil over medium-high heat.

Step 3

Add chopped onion and cook until it's softened.

Step 4

Add rice and cook for about 3 to 4 minutes, toasting and making sure each grain is coated with oil while mixing.

Step 5

Pour wine into the pan.

Step 6

Let the wine evaporate while mixing the rice; you should see the creaminess starting to come out by now.

Step 7

Pour about a ladle and a half of the simmering stock.

Step 8

Continue stirring until the liquid is almost gone, then pour another ladle of the stock.  Keep repeating this for about 12 minutes.

Step 9

Add the saffron.

Step 10

Repeat the process of pouring stock again until the rice is cooked, typically about 6 more minutes. Taste and adjust the seasoning during this time.

Step 11

Take the pan off the heat and add the butter and grated parmigiano Reggiano.

Step 12

Stir gently to mix, then cover with a lid for about a minute.

Step 13

Transfer your hot saffron risotto into plates.

Step 14

Serve risotto Milanese with more grated parmigiano on top, if preferred.