Risotto alla Milanese

Method

1. 1
   • vegetable stock1 l
   • saffron1 pinch

   Steep the saffron — Warm the vegetable stock in a pan and steep the saffron threads in a ladleful of it.

2. 2
   • arborio rice320 g
   • onion1
   • butter60 g

   Toast the rice — Melt half the butter and gently soften the onion for 6 minutes without colouring. Add the rice and toast for 2 minutes until translucent at the edges.

   ⏱6 min
3. 3
   • white wine1 dl

   Deglaze with wine — Pour in the white wine and stir until absorbed, about 2 minutes.

   ⏱2 min
4. 4
   • arborio rice320 g
   • vegetable stock1 l
   • saffron1 pinch

   Add the stock gradually — Add the hot stock a ladle at a time, stirring, and adding more only when absorbed, for 18 minutes. Stir in the saffron stock halfway through until the rice is creamy and al dente.

   ⏱18 min
5. 5
   • butter60 g
   • Parmesan80 g

   Beat in butter and parmesan — Off the heat, beat in the remaining butter and the Parmesan vigorously to mantecare. Season and serve at once.