Risotto alla Milanese recipe
A fabulously rich dish, from Milan. A classic risotto recipe to master, its bright yellow colour comes from a generous amount of saffron.
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Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Saucepan
- Ladle
- Wooden spoon
- Grater
- Stove
- Mixing bowl
- Plate
- Kitchen timer
Ingredients
- 1 tbsp olive oil
- 50g butter
- 1 onion, finely chopped
- ½ tsp saffron strands
- 300g arborio or carnaroli risotto rice
- 150ml dry white wine
- 1 litre fresh vegetable or chicken stock
- 75g vegetarian Parmesan, grated, plus extra Parmesan shavings to serve
- Good handful fresh parsley, chopped
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