Prepare the saffron: Measure ¼ teaspoon saffron threads. Gently crush the threads between your fingers or in a mortar. Take 2–3 tablespoons of hot milk from your measured 7.5 litres. Add the crushed saffron. Allow to steep for 10–15 minutes until the milk develops a beautiful golden colour.

Prepare the cardamom: Measure 1½ teaspoons ground cardamom. Whisk with a little cold milk to make a smooth mixture. Set aside.

Prepare the rice: Rinse the Arborio rice briefly under cold water. Drain well.

Start cooking: Use a large, heavy-bottomed stockpot (ideally 12–15 litres). Add the rice and remaining milk. Add the saffron infusion, including the threads. Add the cardamom mixture and salt. Stir thoroughly.

Simmer: Heat gradually over medium heat until gently simmering. Reduce heat to low. Cook uncovered for approximately 30–40 minutes. Stir frequently, scraping the bottom and corners to prevent scorching.

Add sugar: Add 1⅔ cups sugar. Stir until dissolved. Continue cooking for approximately 5 minutes.

Finish the flavouring: Stir in the fresh lemon zest. Add rosewater gradually, tasting as you go. Mix thoroughly.

Adjust consistency: The pudding should be creamy and slightly loose. Add reserved warm milk if it becomes too thick. Remember that Arborio rice continues absorbing liquid as it sits.

Garnish: Sprinkle chopped pistachios over the pudding just before serving. Add optional dried rose petals for presentation.