Risotto alla Milanese Recipe

"A comforting, cream and delicious risotto with a beautiful hue from the saffron. This risotto can be served on it's own or would also pair well with fish or chicken. Notes~ A must is using arborio rice in this risotto, and don't be tempted to substitute olive oil for butter. Always us a warmed stock to cook the rice and add it slowly and let stock almost all absorb before adding another ladle. Take care not to over stir or overcook; this risotto rice should only take more than 20 minutes or so on the hot plates."

Step by Step Method

Step 1

Place the stock into a medium saucepan and place over a medium heat bringing to a simmer, the pan from the heat; add the saffron and cover with a lid to keep hot

Step 2

Using a different saucepan : add the olive oil to a large, heavy based , and place over a medium low heat, add in the garlic and onion and cook for 5 minutes or until the onion has softened, but be careful not to brown the garlic.

Step 3

Add the rice and stir to coat each grain of rice in the oil when rice is well coated, increase the heat to medium heat and add the wine; simmer for 5 minutes or until the liquid has almost completely evaporated

Step 4

Add a ladle of warm stock and stir until the rice absorbs all the liquid.

Step 5

Continue to add one ladle of warm stock at a time, and stirring constantly, to ensure each ladle of stock is until nearly absorbed before adding another ladle.

Step 6

Once the rice is just cooked and all the stock has been absorbed, remove the pan from the heat and stir in the butter, parsley and Romano cheese, taste and season with salt and pepper if needed as some cheeses are saltier than other's so taste first, but it will probably need the pepper!