Saffron Risotto with Zucchini

Place the saffron threads in a small bowl and pour over 3 tablespoons of the hot vegetable stock. Leave to steep for at least 10 minutes — the liquid will turn a deep, vivid gold. This blooming step is essential: it extracts the full colour and flavour from the saffron before it goes into the risotto. Keep your remaining stock warm in a saucepan over low heat throughout cooking; cold stock shocks the rice and ruins the texture.

Heat the olive oil and half the butter in a wide, heavy-based pan over medium-low heat. Add the diced onion and a pinch of salt and cook gently for 8–10 minutes, stirring occasionally, until completely soft and translucent but not coloured. Add the garlic and cook for a further minute. The soffritto is the flavour foundation — do not rush it.

Add the rice to the pan and stir to coat every grain in the buttery base. Toast for 2 minutes, stirring constantly, until the edges of the grains turn slightly translucent and the rice smells faintly nutty. Pour in the white wine and stir vigorously — it will sizzle and steam. Cook until the wine is fully absorbed, about 1–2 minutes.

Add the saffron-infused stock to the pan, then begin adding the remaining hot stock one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. After 15 minutes, stir in the zucchini ribbons and continue adding stock for a further 5–7 minutes until the rice is al dente — tender with a very slight bite at the centre. Remove from the heat, add the remaining butter and the Parmesan, and beat vigorously with a wooden spoon for 1 minute (the mantecatura). The risotto should flow like lava when you tilt the pan. Rest for 2 minutes, then serve.