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Risotto Milanese

Ingredients

Serves 4

  • olive oil
  • 250 g of risotto rice
  • chopped onion
  • saffron (1 dose or a few threads)
  • chicken stock
  • 1 glass of dry white wine
  • parmesan (optional)

Preparation

  1. Sauté the onion in oil until it is lightly golden, add rice and stir well. 
  2. Once the rice is translucent, add just enough stock and white wine to cover the rice.
  3. Add saffron and stir. Once the stock has been fully absorbed, repeat at least three times and cover. 
  4. Add salt and pepper. Serve before the stock has been completely absorbed so the risotto is creamy. 
  5.  Add some grated parmesan just before serving if you wish.