Risotto alla milanese

Creamy Milanese risotto where butter, saffron, hot stock, and Parmigiano Reggiano are worked in gradually until the rice is glossy, fluid, and still slightly firm.

• 320 g Carnaroli or Arborio rice
• 1 small yellow onion, very finely chopped
• 40 g butter, plus extra for finishing
• 1 dl dry white wine
• 1 l hot beef stock
• 1 sachet saffron or 0.5 g saffron threads
• 50 g finely grated Parmigiano Reggiano
• Salt if needed

Method

1. 1
   Keep the stock hot in a saucepan. Dissolve the saffron in a small splash of hot stock.
2. 2
   Soften the onion gently in half the butter without letting it colour.
3. 3
   Add the rice and toast it briefly until the grains look glossy.
4. 4
   Pour in the wine and let it reduce almost completely.
5. 5
   Add the hot stock a little at a time while stirring. Pour in more whenever the previous addition has been absorbed.
6. 6
   When the rice is about halfway cooked, stir in the saffron with its stock.
7. 7
   Continue until the rice is al dente and the consistency is loose and creamy.
8. 8
   Take the pan off the heat and finish with the remaining butter and Parmigiano. Serve immediately.