Risotto alla Milanese (Italy)
Ingredients
2 cups Arborio rice
1 onion, finely chopped
2 garlic cloves, minced
1/2 cup white wine
4 cups chicken or vegetable broth
1/2 tsp saffron threads
2 tbsp butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 tbsp olive oil
Method of Preparation
1 Heat the broth in a pot and keep it warm. Add saffron to infuse
2 In a pan, heat olive oil and sauté onion and garlic until soft
3 Add Arborio rice and cook for 2 minutes, stirring until the grains are coated
4 Pour in white wine and cook until it evaporates
5 Begin adding the broth, one ladle at a time, stirring constantly until the liquid is absorbed. Repeat until the rice is creamy and cooked (about 18 minutes)
6 Stir in butter and Parmesan, then season with salt and pepper before serving