Risotto alla Milanese

Ingredients

• 1 pinch saffron threads
• 1.2 l hot chicken or vegetable stock
• 1 onion, finely chopped
• 60 g butter
• 300 g risotto rice
• 125 ml dry white wine
• 60 g Parmesan, grated

Method

1. Steep the saffron in a ladle of hot stock.
2. Soften the onion in half the butter for 8 minutes. Add the rice and stir for 1 minute.
3. Add the wine and let it bubble away. Add the stock a ladle at a time, stirring, for 18–20 minutes.
4. Stir in the saffron stock halfway through.
5. When the rice is creamy and just tender, beat in the rest of the butter and the Parmesan. Rest for 2 minutes and serve.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.