Risotto alla Milanese

Ingredients

• 1.2 litres warm stock
• A pinch of saffron
• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, finely diced
• 1.5 cups arborio rice
• 100ml dry white wine
• 50g grated parmesan
• Salt and pepper

Instructions

1. Stir the saffron into the warm stock.
2. Melt half the butter with the oil and soften the onion gently for 5 minutes.
3. Stir in the rice and toast for 2 minutes until the edges turn translucent.
4. Pour in the wine and stir until absorbed.
5. Add the stock a ladle at a time, stirring often, waiting for each addition to be absorbed before the next — about 18-20 minutes.
6. When the rice is creamy and just al dente, stir in the remaining butter and the parmesan off the heat.
7. Rest for a minute before serving.

Serving suggestions

• Lovely on its own or with osso buco.

Storage & reheating

Best fresh; leftover risotto is wonderful fried into arancini.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions