Risotto alla milanese

• 360 g carnaroli rice
• 0.3 g saffron (a level teaspoon

Heat the broth in a pot and keep hot.

Melt just under half the butter in a shallow saucepan at least 20 cm in diameter over low heat, so that it melts without changing colour.

Add the rice, raise the heat and toast for a few minutes, stirring constantly with a wooden spoon. Continue until a grain of rice picked up with the fingers feels very hot.

Keeping the heat high, a