How to make it
8 steps. Take it one step at a time.
Bring the beef stock
In a medium saucepan, bring the beef stock to a gentle simmer. Keep it warm over low heat throughout the cooking process.
Place the saffron threads
Place the saffron threads in a small bowl and add a ladle (approx 60ml / 1/4 cup) of the warm stock. Let it infuse and bloom.
In a wide, heavy-bottomed pan or sauté pan, melt half of the butter
In a wide, heavy-bottomed pan or sauté pan, melt half of the butter (25g / 0.9 oz) over medium heat. Add the diced onion and sauté until translucent and soft, about 5 minutes, without browning.
5 minAdd the rice to the pan
Add the rice to the pan with the onions. Stir constantly for 2-3 minutes to 'toast' the grains until the edges become translucent and it smells slightly nutty.
3 minPour in the white wine
Pour in the white wine and stir until it has been completely absorbed by the rice.
Add the warm stock one ladle
Add the warm stock one ladle at a time, stirring frequently. Wait for each ladle to be almost fully absorbed before adding the next. This releases the starch, creating the creamy texture.
18 minWhen the rice is nearly cooked and you have about 1 ladle of stock left
When the rice is nearly cooked (al dente) and you have about 1 ladle of stock left, stir in the saffron infusion. Add the remaining stock and stir until creamy.
Remove the pan from the heat
Remove the pan from the heat. Perform the 'mantecatura': vigorously stir in the remaining cold butter and the grated Parmesan cheese. Season with salt and pepper. Cover and let rest for 2 minutes before serving.
2 min
A little kitchen wisdom
For the most authentic results, use Carnaroli rice and a high-quality beef stock. Do not rinse the rice before cooking, as the starch is essential for the creamy consistency. The 'mantecatura' (the final step of beating in cold butter and cheese) should be done off the heat.
