My mom came back from the middle east and gave me a shit ton of saffron. I want to make risotto. I'm reading receipts and such but are there any personal tips you have? It's supposed to be one of those rather simple to make but to make a "good" one is a high learning ceiling.

>>21425654 (OP)
just use a pressure cooker. the manual method is way too tedious

>>21425654 (OP)
Well i give tha basic tip everyone gives
>The secret is keep stiring
Anyway more things to add, if you got saffron as dust use it as it is, if you have it in flowers use warm water to extract the saffron.
Use real broth for it, red wine or white wine depends on what kind of Risotto you wanna make, since it's yellow I advise to make it "Monzese" (Yellow with sausages) but if you have time make it "Milanese" (with Ossobuco that you have to make on the side).
If you want to make it only with saffron just put a lot of Parmigiano or Pecorino inside, IDK how it is parmesan but if it's good use it.
Use red wine but not much for Monzese white for saffron or Milanese.
Try to use real meat broth it really change the taste.
>>21425685
>Weak arm faggot don't have the streanght to turn a Risotto for 20 minutes.

>>21425654 (OP)
Flush it down the drain and tell her she should do BBC porn.

>>21425654 (OP)
risotto Milanese is the ticket. simple and delicious, although I grew up on the shit so I am biased.

>>21426416
>8 hours since last previous post
OP, why did you feel the need to bump your kusothread masquerading as someone else?

>>21426434
Not OP, just a regular Italian that loves risotto and likes to cook it and perfect it. When I saw a poor anon asking for a Risotto Giallo I was obliged to give my shitty opinion that no one cares.