Risotto alla Milanese

Method

1. 01

   Step 1

   Soak saffron in 100 ml of the hot stock for 10 minutes.

2. 02

   Step 2

   Soften onion in oil and half the butter for 5 minutes without browning. Add rice and stir for 2 minutes.

3. 03

   Step 3

   Add wine and simmer until mostly absorbed. Add hot stock a ladle at a time, stirring as each addition is absorbed.

4. 04

   Step 4

   Add saffron stock halfway through. Cook 18–22 minutes, until rice is tender with a slight bite and the mixture flows.

5. 05

   Step 5

   Remove from heat, stir in remaining butter and Parmesan, cover 2 minutes and serve.