Name: Risotto milanese
Cook time: 55 min
Total time: 55 min
Yield: 2
Ingredients: 3 1/2 cup hot chicken stock; 1/2 cup dry white wine; 1/4 teaspoon saffron; 50 gram butter; 1 large_piece brown onion, finely chopped; 1 3/4 cup arborio rice; 2 tablespoon grated parmesan cheese

Ingredients

3 1/2 cup hot chicken stock

1/2 cup dry white wine

1/4 teaspoon saffron

50 gram butter

1 large_piece brown onion, finely chopped

1 3/4 cup arborio rice

2 tablespoon grated parmesan cheese

Method

1.In a medium saucepan, bring stock, wine and saffron to a boil. Reduce heat; simmer, covered, while preparing onion and rice.

2.In large saucepan, heat half butter. Cook onion, stirring until soft. Add rice; stir over medium heat until coated in butter mixture. Stir in 1 cup of the stock mixture; cook, stirring, over low heat until liquid is absorbed.

3.Continue adding stock mixture in 1-cup batches, stirring after each addition until liquid is absorbed. Total cooking time should be about 35 minutes or until rice is tender.

4.Stir in remaining butter and cheese.

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