Milanese-Style Risotto Recipe

Ingredients

Serve 4

• 1 small onion, finely chopped

• 1/2 cup/125 g butter

• 2 cups/400 g Italian risotto rice

• 1/2 cup/125 ml white or red wine

• 1 1/2 quarts/1.5 liters Vegetable Stock (refer recipe)

• 1/2 tsp powdered saffron

• 1/2 cup/50 g freshly grated Parmesan cheese

• salt to taste

Method:

1. Sauté the onion in 2 tablespoons of butter in a large frying pan over medium heat until softened.

2. Stir in the rice and cook for 2 minutes, stirring constantly. Pour in the wine and cook until evaporated.

3. Stir in 1/2 cup (125 ml) of stock and cook, stirring often, until the stock is absorbed.

4. Continue adding the stock, 1/2 cup (125 ml) at a time, stirring often until each addition is absorbed, until the rice is tender, 15-18 minutes.

5. Add the saffron and half the Parmesan. Season with salt. Melt 4 tablespoons of butter in each of two 10­inch (25-cm) frying pans.

6. Divide the rice into two portions and flatten each one out to obtain two round cakes about 1 inch (2.5 cm) thick.

7. Cook in the frying pans over high heat for about 5 minutes, or until a crisp crust forms.

8. Turn them with the help of a plate. Melt the remaining butter in the pans and slip the rice back into the pans.

9. When both sides are crisp and deep gold, sprinkle with the Parmesan. Cut in half and serve.