Wanted to call it Risotto alla Milanese but didn't have a veal or its bone marrow, so allo Zafferano might be the furthest I can go. Took some feedbacks from the previous attempt and added shallot.
Ingredients: Carnaroli rice, saffron, shallot, beef broth, parmigiano regiano, low sodium butter, white wine
Infuse saffron in a hot water at least 20 minutes
Mix beef broth with some water and heat it, not quite boiling
Melt 1 tbsp of butter on the pan at medium-low heat
Toast very thinly chopped shallot and carnaroli rice at medium heat once butter melts
Deglaze with white wine
Once alcohol scent is gone, add a ladle of beef broth to rice and stir
Add another ladle of broth as rice aborbs broth, and keep stirring; repeat for 16-18 minutes until rice is al dente
Add saffron-infused water around 10-minute mark
Once rice is al dente, remove from the heat and add 2 tbsp of butter; butter first to cool off risotto before tossing in parmesan
Add parmesan as butter melts, final mantecatura
Plate risotto and let it rest 1-2 minutes
At least it visually looks better than the previous attempt. Taste was better too. Thanks for feedbacks.
Risotto, at least this variation, isn't really hard at all but it does force you to stay where you are until it's done.
by Neyrok37