Italian Rice Recipes - Risotto from Milan (Risotto Milanese) Recipe

Ingredients

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp olive oil

• 1 onion, chopped

• 225 g/8 oz/1 cup risotto rice

• 60 ml/4 tbsp dry white wine

• 750 ml/3 cups chicken stock

• Salt and freshly ground black pepper

• 2.5 ml/1/2 tsp saffron powder

• 30 ml/2 tbsp Parmesan cheese, grated

• 15 ml/1 tbsp chopped fresh parsley

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Method:

1. Heat the butter and oil and fry (sauté) the onion for 5 minutes. Stir in the rice and continue cooking for 3 minutes, stirring constantly.

2. Add the wine and continue to cook for a further 2 minutes. Stir in a little of the stock at a time and simmer until absorbed.

3. Season with the salt and pepper. Dissolve the saffron powder in a little of the remaining stock and add to the pan. Simmer for 5 minutes.

4. Add the remaining stock and simmer until the rice is tender and the liquid has been absorbed.

5. Remove from the heat and stir in the Parmesan. Transfer to a warmed serving dish, sprinkle with parsley and serve immediately.