Risotto alla Milanese

The golden saffron risotto of Milan. Risotto is all about the clock: 18 minutes of ladling in three stages, each with a spoken cue, then the off-heat beating with butter and cheese that makes it creamy. You need (serves 4): 320 g carnaroli or arborio rice, 1.2 l hot chicken stock, 1 shallot, 80 g cold butter, 80 g Parmigiano Reggiano (finely grated), 120 ml dry white wine, a pinch of saffron, salt.

DURATION 35m

ROUNDS 1

TIMERS 11

Warm the Stock