Risotto Alla Milanese
Ingredients
- 400 g rice (preferably Carnaroli or Arborio)
- 4 tbsp butter
- 1 onion finely sliced
- 102 ml dry white wine
- 960 ml chicken stock
- salt and pepper to taste
- 1 tsp saffron threads
- Shredded Parmesan cheese to taste
Instructions
- Sauté the onion in 2 tbsp butter until golden brown.
- Add the rice, salt, pepper and white wine. Blend together over a high heat, then slowly add the stock, stirring constantly.
- Cook the rice, stirring often and add saffron during the last few minutes of cooking.
- Stir to blend well, then add the rest of the butter and sprinkle generously with Parmesan cheese.
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