Risotto Milanese

Preparation – 5 minutes

Add the saffron to the stock (in a small saucepan) and simmer over a low heat for 5 minutes. The saffron will infuse into the stock, giving it a beautiful golden orange hue.

Dice the onion as finely as possible and grate the Parmesan cheese.

Finishing the risotto Milanese – 20 minutes

Sauté the onion in some olive oil until it becomes translucent. Add the risotto rice and stir. After a few minutes the risotto rice will also start to look glossy. Add white wine, all at once.

Reduce the heat to low and wait until the wine is absorbed by the rice. Then add the saffron-infused stock a little at a time. Don't stir too much.

It's important to keep tasting before adding more stock to check how cooked the rice is. The risotto should be slightly al dente, so do not add too much stock as the risotto will quickly become soggy.

Stir in the butter and grated Parmesan cheese; this will make the risotto alla Milanese wonderfully creamy.

Season with a pinch of salt, if necessary, and finish the dish by adding more Parmesan cheese. Enjoy your meal!