Risotto alla Milanese

• 2.5 litres chicken or vegetable stock
• 2 g saffron strands

Bring the stock to the boil in a large pan and keep it at a low simmer.

In a dry frying pan, toast the saffron strands for a few seconds, being careful not to burn them.

Melt 50g of the butter in a large saucepan over a low heat and fry the onion until soft, about 10 minutes. Add the wine and let it evaporate, about 2-3 minutes.

Add the rice and stir to coat with the but