Risotto alla Milanese with Parmesan

Ingredients

• 320 g carnaroli rice
• 1 l vegetable stock
• ½ tsp saffron
• 200 ml dry white wine
• 1 yellow onion, finely chopped
• 80 g butter
• 80 g Parmesan, grated
• 2 tbsp olive oil
• Salt and white pepper

Method

1. 1Dissolve the saffron in the warm stock. Sauté the onion in olive oil and half the butter for 3 minutes. Add the rice and toast for 2 minutes.
2. 2Pour in the wine and stir until absorbed. Add warm stock a ladle at a time, stirring continuously. About 18 minutes.
3. 3Remove from heat. Stir in the remaining butter and Parmesan (mantecatura). Season. The risotto should be creamy and spread gently on the plate.
4. 4Serve immediately.