To make the saffron risotto, first put the pistils of saffron in a small bowl, pour enough water (2-3 tablespoons) over them to completely cover the pistils, stir and leave to infuse a couple of hours, in this way the pistils will release all their colour.
Then prepare the vegetable broth. I’m using the organic vegetable stock cubes (1 stock cube for 500 ml boiling water). Once the broth is ready, peel and finely chop the shallot so that it can melt during cooking and not be perceived while tasting the risotto. In a large saucepan, put half of the butter, melt it over low heat, then add the chopped shallot and let it simmer for 3-4 minutes adding a little bit of broth so as not to dry the sauté: the shallot must be very transparent and soft.
Once the shallot is stewed, pour the rice and toast it for 3-4 minutes, so the beans will seal and cook well. Pour in the white wine and let it evaporate completely. At this point add a half of the water with the saffron pistils that you have infused and then proceed with the cooking for about 18-20 minutes, adding the broth one ladle at a time, as needed, as it will be absorbed by the rice, the beans must always be covered with broth.
Five minutes before the end of cooking, pour the other half of the water with the saffron pistils that you have infused, mix to flavour and dye the risotto with a nice gold colour. Once the rice is cooked, make sure is al dente and not too soft, turn off the heat, add salt if needed, stir in the grated cheese and the remaining butter and mix well or until the risotto will become creamy.
At this point the risotto alla Milanese or saffron risotto is ready. Garnish the dish with a few more pistils of saffron if you want and serve it hot.