78. Risotto alla Milanese I

• 500 grams (about 1 pounds) of rice
• 80 grams (about 2-¾

For cooking instructions, follow recipe 75, keeping in mind that this risotto will be more substantial and flavorful if cooked in broth.

If you happen to have a bronze mortar and pestle, you can buy unrefined saffron, grind it finely yourself and then dissolve the powder in a drop of hot broth before adding it to the rice, which you will send to t