Italian Connoisseurs Cookbook : Risotto Milanese

Risotto all Milanese

Ingredients

225 g

Italian risotto rice

50 g

butter

1 small

onion, peeled and very finely chopped

600ml

vegetable stock

pinch

saffron infused in 45ml of boiling water

90ml

Parmesan cheese, grated

Method

Heat half the butter in a frying pan and fry onion gently until just soft. Add rice and cook gently until the grains begin to turn translucent. Gradually stir in the stock, whilst simmering, ensurring that each ladle-full is absorbed before adding the next. Continue the process until the rice is cooked but still has a tiny core running through the grain (15-20 mins). Halfway through cooking stir in the saffron. When the rice is ready, mix in the reaming butter and parmesan, very gently to avoid damaging the grains. Serve with plenty of grated Parmesan cheese. Serves 4.

**********************

	*Risotto all Milanese*
Ingredients
225 g	Italian risotto rice
50 g	butter
1 small	onion, peeled and very finely chopped
600ml	vegetable stock
pinch	saffron infused in 45ml of boiling water
90ml	Parmesan cheese, grated
	Method
	Heat half the butter in a frying pan and fry onion gently until just soft. Add rice and cook gently until the grains begin to turn translucent. Gradually stir in the stock, whilst simmering, ensurring that each ladle-full is absorbed before adding the next. Continue the process until the rice is cooked but still has a tiny core running through the grain (15-20 mins). Halfway through cooking stir in the saffron. When the rice is ready, mix in the reaming butter and parmesan, very gently to avoid damaging the grains. Serve with plenty of grated Parmesan cheese. Serves 4.