Milanese Risotto
Ingredients – Serves 4
- 350g Carnaroli rice
- 110g butter
- ½ teaspoon saffron powder
- 1 small onion, chopped
- 100ml dry white wine
- 1.3 litres simmering chicken stock
- 5 tablespoons Parmigiano Reggiano to serve
- Salt and freshly milled black pepper to taste
Method
Melt half of the butter in a heavy-based saucepan, add the saffron and stir for 1 minute.
Add the onion and cook over a low for about 10 minutes until softened.
When the onion has softened stir in the rice and cook for a minute or two before adding the wine and a teaspoon of salt. Increase the heat a little, stir gently and simmer without a lid, until the liquid has been absorbed.
Put in a ladle of the simmering stock, give it a stir, and again let it simmer until the stock has nearly all been absorbed but the rice is still moist. Continue adding the stock until the rice is tender but still creamy.
Stir frequently and when the rice is cooked, remove the pan from the heat, and stir in the remaining butter and the Parmigiano Reggiano.
Let the risotto rest for a couple of minutes before serving.