Risotto alla Milanese

Ingredients

• 320g carnaroli or arborio rice
• 1.2 litres chicken or vegetable stock, kept simmering
• Large pinch saffron threads
• 1 small onion, very finely diced
• 120ml dry white wine
• 80g cold butter, cubed
• 80g parmesan, finely grated
• 2 tablespoons olive oil
• Salt

Before you cook

• Steep the saffron in a ladleful of the hot stock.
• Dice the onion as finely as possible so it disappears into the rice.
• Keep the stock at a bare simmer in a pan next to the risotto.

Steps

1. Soften the onion in the olive oil over low heat for 8 minutes without letting it colour.
2. Add the rice and stir for 2 minutes until the grains turn translucent at the edges.
3. Pour in the wine and stir until it has completely evaporated.
4. Add a ladle of hot stock and stir until it is nearly absorbed before adding the next.
5. Carry on like this for about 16 minutes, stirring regularly but not constantly.
6. Add the saffron stock about halfway through so the colour spreads evenly.
7. Start tasting at 16 minutes; the grains should be tender with a firm centre.
8. Take the pan off the heat and rest it for a minute.
9. Beat in the cold butter and parmesan vigorously until the risotto turns glossy and loose.
10. Serve immediately on warm plates; it should spread slowly when the plate is tapped.