Risotto Milanese

This is saffron risotto; well worth making, despite the cost, as it does not take that many threads (they advocate powdered saffron, but I like seeing the actual threads as I cook) to make the risotto turn a lovely golden color. You don't even need to put that much saffron in it for that to happen; and as it's a delicate thing there's no wine here, just butter, parmesean, chicken stock and an onion at the base, no garlic. I like to add torn bits of sliced ham to it. Takes a while to make like risottos always do; add any extra stock to it while serving - it shouldn't be too sticky.