Risotto alla Milanese

Ingredients

• •Arborio rice
• •Saffron
• •Beef or vegetable stock
• •Butter
• •Parmesan
• •White wine
• •Onion

Steps

1. 1Warm the stock in a separate pot and keep it at a gentle simmer throughout cooking.
2. 2Melt butter in a wide, heavy pan over medium heat and sauté finely chopped onion for about 4 minutes, until soft and translucent.
3. 3Add arborio rice and stir constantly for a couple of minutes, toasting it until the edges turn translucent and the grains smell lightly nutty.
4. 4Pour in white wine and stir until it fully evaporates.
5. 5Add a ladleful of the hot saffron-infused stock, stirring frequently, and wait until the rice absorbs most of the liquid before adding the next ladleful.
6. 6Continue this process for about 18 minutes, adding stock gradually and stirring often, until the rice turns creamy on the outside while staying slightly firm at the center.
7. 7Remove the pan from the heat and stir in a knob of cold butter and a generous handful of grated Parmesan, beating vigorously to create a glossy, loose finish.
8. 8Let the risotto rest for a minute, then spoon it onto plates and serve immediately.