Main course

Risotto alla Milanese

A dish featuring saffron, cooked by gradual stock addition and finished with cold butter and Parmesan to a flowing creamy wave.

What you’ll need

• Arborio rice: 320 g
• vegetable stock: 1100 ml
• onion: 80 g
• dry white wine: 120 ml
• saffron: 0.2 g
• butter: 60 g
• Parmesan: 80 g

How to make it

1. Bring the stock to a gentle simmer and keep hot. Steep the saffron in 100 ml stock for 10 minutes. Dice the onion to 3-4 mm.

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