Saffron Risotto (Risotto alla Milanese)

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1. 1Step 1: Steep a generous pinch—more than a teaspoon—of saffron in ¼ cup of warm broth.
2. 2Step 2: Briefly toast carnaroli rice in a bit of fat.
3. 3Step 3: Add ½ cup of room-temperature white wine and bring to a simmer.
4. 4Step 4: Ladle in all of the broth at once once the alcohol has cooked off.
5. 5Step 5: Return to a strong simmer and cook mostly hands off, stirring and flipping every few minutes.
6. 6Step 6: When the rice is nearly al dente, add the saffron-infused broth.
7. 7Step 7: Stir vigorously for several minutes until the rice darkens to deep golden.
8. 8Step 8: Off the heat, stir in grated Parmesan and room-temperature butter.
9. 9Step 9: Finish with a splash of sherry vinegar.
10. 10Step 10: Smack the bottom of the plate to level the risotto into an even, glistening pool.