Risotto alla Milanese
Ingredients
- 50 g Butter
- 2 tbsp Olive oil
- 1 onion , finely chopped
- 400 g Arborio rice
- 150 ml Dry white wine
- 1.2 L Chicken or vegetable broth, warmed
- 1 pinch Saffron threads
- 100 g Grated parmesan cheese
- Salt to taste
- Pepper to taste
Instructions
1. In a large saucepan, heat the butter and olive oil over medium heat until melted.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the Arborio rice and cook for a few minutes until the grains are well-coated and slightly toasted.
4. Pour in the white wine and let it simmer until absorbed, stirring frequently.
5. Gradually add the warm broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
6. After about 15-20 minutes, when the rice is creamy and al dente, stir in the saffron dissolved in a bit of broth.
7. Remove from heat and mix in the grated Parmesan cheese and additional butter for creaminess.
8. Season with salt and pepper to taste, then let it rest for a couple of minutes before serving.
