RISOTTO ALLA MILANESE / RICE WITH SAFFRON

Servings: 4 

Total time: 40 min

 

 Ingredients: 

•  3/4 pound rice (Arborio)
• 1 cup grated Parmesan cheese
• 1 saffron bag (0.15 gr)
• 1 onion, finely chopped
• 1/2 cup white wine
• 6 tablespoons of butter
• 6 cups of broth
• salt

 

Directions:

• Heat up the broth almost to boiling.
• Meanwhile heat half the butter in a pan, add the chopped onion and let it fry a couple of minutes on medium heat.
• Add the rice, toast it till it becomes lucid, then pour the wine and let it evaporate.
•  Reduce to low/medium heat, add 1/2 cup of broth and stir while let the rice is absorbing it.
• Keep adding broth and stirring for approximately 20 minutes, letting each ladleful evaporate before adding the next.
• When the rice is "al dente" wait for the broth to be absorbed, then remove from heat.
• Add the Parmesan cheese and the remaining butter, then stir for a couple of minutes and serve.