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