Risotto Attempt

Tried making risotto with saffron. Please don't be mad about the beef broth.

Ingredients: Carnaroli rice, butter, beef broth, saffron, parmigiano reggiano, white wine

1. Put saffron in hot water and let it sit for at least 15 minutes

2. Melt butter on the pan and add rice

3. Once rice is hot enough, deglaze with white wine

4. When alcohol scent is gone, add hot beef stock (not boiling)

5. Stir well until beef broth is almost all absorbed. Then add another ladle of beef stock. Repeat for 17-20 minutes until rice is al dente

6. Add saffron around half-time

7. Once rice is al dente, lower the heat and add butter

8. When butter is melted, add parmigiano reggiano

9. Vigorous mantecatura off the heat

10. Plate the finished risotto

I heard that risotto order needs to be at least 2 servings at restaurants. I see why: you can't leave the stove once rice is on the pan.