Risotto alla Milanese

Heat the beef broth in a saucepan and keep it at a low simmer. In a small bowl, steep the saffron threads in 2 tbsp of the hot broth.

Finely dice the onion. In a wide, heavy-bottomed pot or sauté pan, heat the olive oil and 20 g of the butter over medium heat. Add the onion and cook 3–5 minutes until translucent, stirring occasionally.

Add the rice and toast 1–2 minutes, stirring constantly, until the grains turn slightly translucent at the edges.

Pour in the white wine and stir until it's completely absorbed.

Add one ladleful (about 100 ml) of hot broth. Stir frequently until the liquid is nearly absorbed. Repeat, adding broth one ladle at a time and stirring often. After 15 minutes, stir in the saffron with its soaking liquid.

Continue adding broth and stirring until the rice is al dente—tender with a slight bite in the center—18–20 minutes total. Remove from heat. Stir in the remaining 20 g butter and the Parmesan vigorously for 1 minute, then cover and let rest 2 minutes. Serve immediately.