Risotto alla Milanese

Method

1. 1

   Steep saffron in a ladleful of warm stock.

   5 min

2. 2

   Soften onion in half the butter. Add rice, stir 2 minutes. Add wine.

   7 min

3. 3

   Add stock one ladle at a time, stirring, including the saffron stock. Cook until creamy and al dente.

   20 min

4. 4

   Beat in remaining butter and parmesan off the heat. Rest 2 minutes. Serve.

   3 min