Risotto Milanese (saffron dose test)

Set a pan over medium heat, add butter and sweat the diced shallots without colour, 3 to 4 minutes.

Add the arborio rice and toast briefly, then pour in the white wine and cook until mostly evaporated.

Add the stock a little at a time, stirring and letting it absorb before adding more, for about 20 to 30 minutes.

Bloom the saffron in hot water for about 20 minutes.

When the stock is absorbed and the rice softened, add a little more butter and freshly grated parmesan and emulsify together.

Portion into 150 g servings and stir the whole saffron infusion into each.

If the saffron reads bitter, add a little more acidity and salt to balance it.

Variation: grind the saffron to a powder before steeping; it colours faster and darker in 15 minutes, gives a little more bitterness, and roughly half the amount could be used. A few whole threads can go on as a garnish.