Risotto alla milanese

Risotto alla milanese

Probably one of the most famous dishes from Milan. Saffron of course, gives it the beautiful golden colour and adding a Parmensan rind helps to give it an extra cheese boost. I also added on top lingotto di zafferano, which is saffron infused butter to give an extra touch, but it's clearly optional. Ingredients for 4 people:

1. 350 g risotto rice arborio or carnaroli

2. small chopped onion

3. Few strands of Saffron

4. small glass of white wine

5. 1-1.2 litres hot vegetable stock

6. to taste Salt

7. Rind of Parmesan

8. 30 grams of Parmesan

9. Knob butter

10. EV olive oil

Method:

1. Prepare your stock and set a side.

2. Fry onion gently in a little oil.

3. When softened, add rice and cook for about 1 to 2 minutes.

4. Add wine and let it evaporate.

5. Continue cooking for another minute.

6. Add about half to three quarters of the stock, enough to cover the rice.

7. Add the saffron and Parmesan rind. The cheese will slowly melt as it cooks.

8. Stir frequently adding more stock as necessary.

9. Continue simmering,stirring and adding stock until the rice is cooked.

10. Remove the Parmesan rind.

11. Add the Parmesan and a knob of butter to do the 'mantecatura', which is what makes it creamy.

12. Enjoy with extra Parmensan if desired.