Vegetables Recipes - Risotto alla Milanese

Ingredients

• 30 ml/2 tbsp olive oil

• 1 small onion, finely chopped

• 450 g/1lb/2 cups arborio or other risotto rice

• 1.5 ml/1/4 tsp saffron powder

• 1.2 liters/2 pts/5 cups hot chicken stock

• Salt and freshly ground black pepper

• 30 ml/2 tbsp unsalted (sweet) butter

• 60 ml/4 tbsp freshly grated Parmesan cheese

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Method:

1. Heat the oil in a flameproof casserole (Dutch oven). Add the onion and fry (sauté) for 3 minutes until soft and lightly golden.

2. Stir in the rice and cook for 1 minute. Add the saffron and 250 ml/8 fl oz/1 cup of the stock. Bring to the boil, stirring.

3. Reduce the heat and simmer until the stock is absorbed then add another portion of stock.

4. Continue in this way until the rice is just tender (15-20 minutes), using as much of the stock as necessary. Season to taste.

5. Stir in the butter and Parmesan cheese and serve straight away.