Quick Saffron Risotto

Preparation

1. In a small bowl or cup, combine the saffron threads with 3 tablespoons of hot water. Let it steep for 5 to 10 minutes to release its brilliant yellow color and floral aroma.
2. Keep your hot water or mild stock at a gentle simmer in a small saucepan next to your cooking pan.

Toasting the Rice

1. Set a wide, heavy-bottomed pan over medium heat. Melt 15g of the butter together with the olive oil.
2. Add the finely diced shallot with a small pinch of salt and sauté gently for 2 to 3 minutes until soft and translucent, taking care not to brown it.
3. Turn the heat up slightly, add the risotto rice, and stir continuously for 2 minutes until the grains are coated, slightly translucent at the edges, and smell lightly toasted.

Simmering & Infusing

1. Pour in the dry white wine. Stir and let it bubble vigorously for about 1 minute until completely absorbed by the rice.
2. Pour in the saffron threads along with all of their golden steeping liquid, stirring thoroughly.
3. Begin adding the hot stock one ladleful at a time, stirring frequently. Allow each ladle to be mostly absorbed before adding the next. Maintain a steady, gentle simmer and repeat for roughly 16 to 18 minutes, until the rice is tender with a slight al dente bite in the center.

The Mantecatura (Finishing Touch)

1. Remove the pan from the heat entirely.
2. Vigorously beat in the remaining 25g of cold butter and the freshly grated Parmigiano Reggiano until melted, creamy, and glossy.
3. Season with a final pinch of sea salt and freshly cracked black pepper. Cover the pan with a lid and let it rest for 1 minute before serving in warm, shallow bowls.