The rice traditionally used for this recipe is Carnaroli rice. Someone prefer Vialone Nano, which is more refined but more difficult to cook. Both are excellent choices but for this recipe we used Carnaroli rice that we consider the best choice for the best result.
Make the meat stock. When the stock boils, reduce the heat and hold at a gentle simmer covered with a lid. Meanwhile, finely chop the onion.
Add the boiling stock. At first, there will be a sizzle: part of the stock, in contact with the hot pan, evaporates. Then immediately add another ladle.
During cooking, the rice must always be covered with stock.
Crush the saffron threads between two sheets of parchment paper. Then dissolve the powder in half a ladle of hot stock. When risotto is ready, turn off the heat and add the saffron mixing thoroughly.