Risotto alla milanese
|350 g||rice — arborio|
|1||onion — thinly sliced|
|125 ml||wine — dry white|
|1 l||stock — beef|
|saffron — strands|
|120 g||parmesan cheese — grated|
|sea salt and freshly ground black pepper|
In a saucepan fry the onion in about 60 g butter.
When the onion start becoming translucent, add the rice and stir until it is lightly toasted and has absorbed all the fat.
Pour in the wine and allow it to evaporate.
Add a ladle of broth and continuing to stir, allow the rice absorb it.
Continue the process, one ladle at a time, stirring until the rice is almost cooked.
Allow each ladleful to be absorbed before adding the next one.
Halfway through cooking, dissolve the saffron in a little broth and add it to the rice.
Do not add from the beginning, since the saffron should not cook.
When the rice is bright yellow and ‘al dente’, turn off the heat and mix in the remaining butter and parmigiano.
Stir the rice well with a wooden spoon until the ingredients are blended thoroughly and the risotto is smooth.
The rice grains should be a little fluffy, al dente, moist but not too fluid, and hold together.
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