Saffron risotto (risotto alla milanese)

Fill half a glass with boiling water, add the teaspoon of saffron and mix; cover with plastic wrap. Five minutes gives a gold color, 10 to 15 minutes more; for the best result make it a day or two ahead.

Melt 40 g of the butter, add the onion and saute 3, maximum 5, minutes.

Add the rice and toss, stirring, for a few minutes to toast it.

Add the glass of white wine; start timing the rice from now, 16 to 18 minutes per the packet (16 for this rice).

As the wine evaporates, add very hot beef stock just to cover and stir on high heat; each time the rice starts to dry, add more stock until it is all in.

At about 14 minutes, when the rice is nearly dry, add the saffron liquid and cook 2 to 3 minutes more until deep yellow.

Add pepper and the remaining butter and stir; take off the heat, add the pecorino and toss until creamy.

Spoon onto a plate and tap the plate underneath so the risotto spreads; top with a little saffron in the middle.