🍚 Risotto alla milanese

Ingredients

• Arborio rice80 g
• Butter15 g
• Onion25 g
• Dry white wine30 g
• Parmesan20 g
• Saffron threads0.2 g

Instructions

1. Bring a pot of light vegetable or chicken broth to a gentle simmer and steep the saffron threads in a ladle of it.
2. In a wide pan, soften the chopped onion in half the butter without colouring.
3. Add the rice, toast for a minute, then pour in the wine and let it evaporate.
4. Add hot broth a ladle at a time, stirring, until the rice is al dente — about 18 minutes.
5. Stir in the saffron broth in the last minute, then mantecare off the heat with the rest of the butter and Parmesan. Rest 1 minute and serve.