Risotto alla Milanese

Name: Risotto alla Milanese
Total time: 40 min
Yield: 4
Ingredients: 1.2 L chicken or vegetable stock; 1/2 tsp saffron threads; 3 tbsp butter; 1 small onion; 320 g arborio rice; 120 ml dry white wine; 60 g Parmesan cheese; to taste salt and pepper

Creamy saffron-scented risotto finished with butter and Parmesan.

Prep: 10 min
Cook: 30 min
Total: 40 min
Active: 35 min
Serves: 4
Difficulty: Medium
Cuisine: italian

Servings4

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Ingredients

Steps

Warm the stock in a pot and stir in the saffron so it can steep.
Melt half the butter in a wide pan and cook the onion for 4 minutes until soft.
Add the rice and stir for 2 minutes until the edges look translucent.
Pour in the wine and stir until it is absorbed.
Add the warm saffron stock one ladle at a time, stirring often and waiting for each addition to absorb before adding more, about 18-20 minutes.
When the rice is creamy and just tender, remove from heat and stir in the remaining butter and Parmesan.
Season with salt and pepper and serve right away.

Keep the stock hot the whole time so the rice cooks evenly.