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Risotto Milanese

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Number of Servings: 4

INGREDIENTS
5-6 cups chicken stock
1 tsp saffron strands lightly packed
3 TBSP olive oil
2-1/2 oz finely diced pancetta
2 shallots finely chopped
1-1/2 cups arborio rice
1/2 cups dry white wine
3 TBSP unsalted butter at room temperature
1/2 cup finely grated fresh Parmesan cheese plus extra for serving
salt and freshly ground black pepper

DIRECTIONS
Heat stock over medium heat to a gentle simmer. Put saffron in a small cup and soak in 4 TBSP hot water; set aside. Start the soffritto. Heat olive oil in a heavy-bottomed risotto pan or sauté pan and stir in pancetta; for 2 minutes, cook over medium heat, then stir in shallots. For 3-4 minutes, cook until shallots are translucent and soft. Add rice to pan and stir. The rice should become slightly translucent. A clicking noise will indicate when rice has absorbed all oil. Quickly add wine, stirring constantly. Cook for no more than 1 minutes, until liquid has been absorbed. Start to add stock a ladleful at a time, stirring well between each addition, and only adding next ladleful once the previous has been absorbed. The heat should be medium level, not too high, or liquid will evaporate rather than be absorbed by the rice. If heat is too low, the rice will become mushy Stir every 2-3 minutes with a wooden spoon, not too vigorously, as this can cause rice to become gluey; too little stirring will make it watery. Once 1/2 of stock has been added, stir in saffron mixture and season with salt and pepper. After about 15 minutes of adding stock (and having used 3/4 of it), liquid in pan will become increasing viscous. Add stock in smaller amounts to avoid overcooking. Keep tasting; when done, rice should have a slightly firm bite in the center (al dente). Final mixture will have a thick, creamy consistency. Away from heat, stir in butter and Parmesan, adjust seasoning, and cover. Let rest for 3 minutes. Stir again. Serve immediately with extra Parmesan cheese.