Risotto alla Milanese

Creamy saffron-infused risotto, a luxurious dish from Milan.

Ingredients

• 320 g Arborio rice
• 1 pinch saffron threads
• 1 liter chicken broth
• 1 small onion
• 100 ml white wine
• 80 g butter
• 60 g Parmesan cheese
• 2 tbsp olive oil

Method

1. Heat broth and keep warm on low heat.
2. In a pan, melt half the butter with olive oil and sauté chopped onion until soft.
3. Add rice, stir until translucent. Pour in wine and let evaporate.
4. Gradually add broth and saffron, stirring constantly until rice is al dente.
5. Remove from heat, stir in remaining butter and Parmesan.

Chef's tips

• Stir continuously to release starch.
• Use hot broth for better absorption.