Add saffron to a half glass of boiling water and mix it until you have a gold color.

For the best results, let the mixture sit for 1-2 days (if you don’t have that time, letting it sit for about 10-15 minutes is fine, too!)

Start boiling water for your pasta in a large pot and add 1 tablespoon of rock salt.

Place the first 40 grams of butter in a large frying pan.

Add the chopped onions and saute in the butter for 3-5 minutes.

Next add rice to the pan and toss for a few minutes before adding a standard glass of white wine.

Start cooking the rice. Follow the instructions on your packet to see how long it takes to cook yours. Don’t start tracking time until you’ve followed the previous steps.

Keep stirring the rice while it’s cooking. As it starts to dry up, add beef stock.

Keep adding bit by bit to prevent drying while you stir.

Once the rice begins to dry up again, add the saffron liquid to the mixture.

Continue cooking and stirring the rice for 2-3 minutes after adding the saffron. The saffron will give the mixture a beautiful yellow color.

Sprinkle in some salt and pepper (as much or little as you’d like!).

Add the remaining 40 grams of butter and stir.

Remove the pan from the stove and add pecorino romano cheese.

Toss the mixture to finish mixing everything together!

To serve, put a portion of your finished risotto in the center of a plate.

Gently tap the bottom of the plate with the palm of your hand (be careful not to spill it!) to

spread the risotto across the entire surface.

Finish it off by adding a pinch of saffron to the middle of the dish. Now your saffron risotto is ready to eat!