Risotto Milanese
| Serves: | 4-6 |
| Cooking Time: | 25 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 500 g Arborio rice
- 200 ml dry white wine
- 625 ml organic chicken stock
- 2 tsp Saffron fronds
- 1/2 onion, finely chopped
- 3 cloves garlic, finely sliced
- 50 g Butter
- 1/2 cup parmesan cheese, grated, plus extra for dusting
- salt and pepper
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Cooking Instructions
- Add the saffron to the hot chicken stock and allow to infuse.
- In a large frying pan, saute the onion in a splash of olive oil until soft and translucent then add the garlic and saute for a further 30 seconds.
- Add the rice and stir to combine with the onion and garlic.
- Pour in the wine and allow to reduce then add the stock little by little whilst stirring.
- You want the stock to be absorbed by the rice before pouring in more. Agitate the rice every few minutes with a wooden spoon so it become creamy.
- When the rice is cooked to your liking, beat in the butter and cheese and season to taste.
- Serve immediately with extra Parmesan cheese.
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