Risotto Alla Milanese
400 g Risotto Rice (Arborio Rice)
1 Medium Onion
40 g Parmesan Cheese
4 Table Spoons Extra Virgin Olive Oil
Salt to taste
250 ml Dry White Wine
Saffron (for the yellow color)
1 liter Warm Chicken Stock (1 liter of water + 2 stock cubes)
30g Unsalted Butter
Heat up 4 table spoons of olive oil in a medium – large sauce pan. Add finely chopped onion and sweat for about 5 minutes or until the onion gets almost transparent color.
Add the rice and toast for a few minutes, stirring occasionally.
Reduce the heat to medium, add wine and keep stirring until it has evaporated. Season with salt. Now add the stock (about a glass at a time), stir frequently so the rice doesn’t stick to the bottom. Once the stock has been absorbed into the rice, add more stock (stir continuously) and repeat for a further 20 – 25 minutes (until the rice is cooked – but not overcooked).
Halfway through the process add saffron to the rice and stir to get nice yellow color (Start with a small amount of saffron, if you prefer a darker shade of yellow, add some more).
2 minutes before serving add butter and grated Parmesan cheese. Mix well.
Serve hot with some more Parmesan cheese and a glass of white wine.