Risotto Milanese

The recipe

Instructions

1. 1
   Warm the stock in a separate pan with the saffron steeping in a ladleful. Keep at a gentle simmer.
2. 2
   Soften the finely chopped onion in oil and half the butter for 6 minutes until translucent.
3. 3
   Add the rice and toast for 90 seconds, stirring. Pour in the wine and let it absorb.
4. 4
   Add the saffron stock a ladle at a time, stirring constantly. Wait for each ladle to be absorbed before adding the next. Takes 18-20 minutes.
5. 5
   Off the heat, beat in the remaining butter and most of the parmesan. Cover and rest 2 minutes. Serve with the remaining cheese.

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