Saffron Risotto

Add saffron threads to half a glass of boiling water and mix until a golden color is achieved. For best results, let it sit for 1-2 days, or at least 10-15 minutes if time is limited.

Place the first 40 grams of butter in a large frying pan over medium heat.

Add the chopped brown onion to the pan and sauté in the butter for 3-5 minutes until softened.

Add the carnaroli rice to the pan and toss for a few minutes to toast lightly.

Pour in a standard glass of white wine and stir until it is mostly absorbed.

Begin adding the beef stock, one ladleful at a time, stirring constantly. Wait for the liquid to be mostly absorbed before adding the next ladleful to prevent the rice from drying out.

Once the rice is nearly cooked and starts to dry up again, add the prepared saffron liquid to the mixture. Continue cooking and stirring for another 2-3 minutes until the risotto takes on a beautiful yellow color.

Sprinkle in salt and black pepper to your desired taste.

Remove the pan from the heat. Stir in the remaining 40 grams of butter and the grated pecorino romano cheese until well combined.

Scoop a portion of the finished risotto into the center of a plate. Gently tap the bottom of the plate with your hand to spread the risotto evenly across the surface.

Finish the dish by adding a small pinch of saffron threads to the middle.