1. Heat the stocks and saffron together in a small saucepan and hold at a low simmer.

2. Heat the oil in a separate large saucepan over medium heat and add the onion, frying for a minute or two until the onion is translucent. Add the rice and salt and continue to cook for about a minute until the rice looks chalky and a little toasted, and is well-coated with the oil.

3. Add the wine and stir the rice until the liquid is absorbed. Add a third of the heated stock and cook for 4-5 minutes, stirring occasionally, until the stock is absorbed. Add a further third of the stock and repeat. Finally, add the remaining stock and cook, covered, for a further 4 minutes, still stirring occasionally.

4. Taste a few grains of rice; they should be soft but still al dente and the risotto should be a consistency that spreads on a plate (i.e. not a thick paste).

5. Turn off the heat and add the parmesan and butter.

6. With a wooden spoon, vigorously beat the parmesan and butter into the risotto until it is emulsified and creamy. Serve the risotto with a little extra parmesan and a sprinkling of parsley and black pepper, if you like.

Adam's tip: To add bone marrow to your risotto alla Milanese, just heat your oven to 240°C. Place marrow bones on a baking sheet, season with salt, and bake for about 20 minutes, until starting to char. Scoop the marrow from the bones and scatter it over the cooked risotto.