Risotto alla Milanese
Milano's classic risotto alla milanese is usually served all'onda, which is to say, rather more loose than firm. It is especially aromatic and flavorful.
450 gr Arborio rice
1,5 kg chicken broth, kept warm
150 ml white wine
50 gr grated parmesan
1/2 tsp powder saffron
1 onion, finely chopped
2 tbs olive oil
100 gr butter
Dissolve the saffron In three tablespoons of warm water leaving it for 10 minutes.
Warm the olive oil in a deep frying pan and add half of the butter.
Sauté the onion for 3 minutes in a high temperature.
Add the rice and stir for 5 minutes making sure it does not stick.
Add the wine until it evaporates.
Add the water with the dissolved saffron and chicken broth, ladle by ladle, and let it simmer for 20 minutes stirring occasionally.
Add more broth if necessary.
When the risotto is ready, add the Parmesan the pepper and the rest of the butter.