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Risotto Milanese
Risotto Milanese
375g Arborio rice
60g butter
½ cup dry white wine
3 cups chicken stock (warmed on stove)
½ tsp saffron
30g butter
2 Tbsp. grated cheese
salt & pepper to taste
Heat butter in pan. Add peeled and chopped onion. Cook until onion is tender, stirring gently.
Add rice to pan stirring on medium to high temperature until rice it is well coated with the butter mixture.
Add wine, saffron and a cup of the stock and stir well, bringing pot back to the boil and stirring until the liquid has almost evaporated. Then add another cup and repeat the procedure. Add the third cup and repeat again until all the liquid has been absorbed.
Stir in extra butter, parmesan cheese, salt & pepper and serve.
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