Method:

Prepare the Broth

In a small saucepan, gently heat the broth over medium heat, keeping it warm throughout the cooking process.

Infuse the Saffron

If using saffron threads, soak them in 5 teaspoons of warm broth for about 15 minutes to release their color and flavor.

Cook the Onion

In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

Toast the Rice

Add the rice to the saucepan and stir to coat it well with the butter and onion. Let the rice cook for 1–2 minutes until lightly toasted.

Add the Wine

Pour in the white wine and stir until it is fully absorbed by the rice.

Gradually Add the Broth

Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next ladle of broth.

Incorporate the Saffron

After about 9 minutes of cooking, mix in the saffron infusion. Continue adding broth and stirring for another 5–6 minutes until the rice is al dente and the texture is creamy.

Finish the Risotto

Once the rice is cooked to your liking, remove the saucepan from heat. Stir in the remaining butter and grated Parmesan cheese. Season with salt and pepper to taste.

Rest the Risotto

Let the risotto rest for about 1–2 minutes before serving.

Variations & Substitutions:

Vegetarian Option: Use vegetable broth instead of beef broth.

Seafood Twist: Add prawns or scallops in the final stages of cooking for a luxurious version.

For Dairy-Free Diets: Omit the butter and Parmesan, and substitute with a plant-based butter and vegan cheese.

Tips:

Be sure to use a good-quality saffron, as this will significantly impact the flavor and color of the risotto.

Keep the broth warm to maintain the cooking temperature of the risotto.