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.