Risotto alla Milanese

This is a fantastic, albeit very rich, risotto that goes really well with grilled meats and meat in sauce dishes, such as Pork Saltimbocca.



150g    Butter

1          Onion, finely chopped

100ml  White wine

1 litre    Beef stock

300g    Arborio rice

125g    Parmesan chees, grated

4 tbs     Cream

Pinch of saffron

Salt and black pepper


Preparation and cooking

Melt half the butter in a deep sided pan over a medium heat and add the onion with a little ground black pepper and cook for 5 minutes until golden brown. Add the white wine and 7 tbs of the stock, and cook until the liquid has reduced by half.

Add the rice to the pan and cook for 5 minutes, stirring constantly, then add the saffron and a good seasoning of salt and pepper. Now add the stock, one cup at a time, stirring into the rice mixture until all the liquid is absorbed by the rice (also ensuring it does not stick to the bottom of the pan). This will take approximately 20 minutes. Check that the rice is cooked all the way through, and if necessary, add more water to be absorbed by the rice.

Remove the pan from the heat and stir in the remaining butter, all the parmesan cheese and the cream, and then season to taste with more salt and pepper.


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