Risotto alla Milanese

Ingredients

• 320g risotto rice
• 1 tbsp olive oil
• 40g butter
• 1 onion, finely chopped
• 100ml white wine
• 1 litre hot chicken or vegetable stock
• Pinch saffron threads
• 50g parmesan, grated
• Salt and black pepper

Method

Soak the saffron in a ladleful of hot stock.

Cook the onion gently in olive oil and half the butter until soft.

Stir in the rice for 1 minute, then add the wine and simmer until absorbed.

Add hot stock a ladle at a time, stirring often, until the rice is creamy and tender.

Stir in saffron stock, remaining butter, parmesan, salt, and pepper.

Rest for 2 minutes before serving.