Risotto alla Milanese con Zafferano (Saffron Risotto)

Poach the chicken breast in a small pot of simmering water until just cooked through, then shred into bite-sized pieces. Set aside.

In a wide-bottomed pan, toast the arborio rice over medium heat until the edges become translucent.

Gradually add warm vegetable stock infused with high-quality saffron threads, a ladle at a time, stirring constantly. This 'simmering' technique releases the starches, creating the signature creamy texture.

Once the rice is al dente, fold in the fresh spinach leaves until just wilted and bright green.

Gently stir in the shredded chicken and a final drizzle of high-quality olive oil to finish.

Plate in a shallow bowl, ensuring the risotto has a 'wave-like' consistency (all'onda), and serve immediately while the saffron aroma is most vibrant.