mainItalian
Risotto alla Milanese
Golden saffron risotto. Rich, buttery and the perfect base for osso buco.
Prep 10m · Cook 30mServes 4Medium
Ingredients
Serves 4
- 300 g arborio rice
- 1 litre chicken stock, hot
- 1 onion, finely diced
- 150 ml white wine
- 1 pinch saffron threads
- 75 g butter
- 75 g parmesan, grated
Method
- 1
Steep saffron in a ladleful of warm stock.
5 min
- 2
Soften onion in half the butter. Add rice, stir 2 minutes. Add wine.
7 min
- 3
Add stock one ladle at a time, stirring, including the saffron stock. Cook until creamy and al dente.
20 min
- 4
Beat in remaining butter and parmesan off the heat. Rest 2 minutes. Serve.
3 min