Risotto Milanese

Takes 30 minutes | Serves 4 |

Ingredients

270 g Arborio rice
1 small onion, finely chopped
950 ml chicken or vegetable broth, warm
120 ml dry white wine
1 generous pinch saffron threads
50 g Parmesan cheese, grated
30 g unsalted butter
some Salt
some Pepper
some Olive oil

Steps

Base Preparation

• Heat olive oil in a large pan over medium heat. Cook chopped onion until translucent.
• Add Arborio rice to the pan, stirring until grains turn translucent at edges.

Cooking

• Pour in white wine, stirring until mostly absorbed.
• Dissolve saffron in a bit of warm broth and add to rice.
• Gradually add warm broth one ladle at a time, stirring until each is absorbed, about 18-20 minutes.

Finishing Touches

• Remove from heat, stir in butter and grated Parmesan until creamy.
• Season with salt and pepper to taste.