Risotto alla Milanese

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!

Step 7: Cover the risotto with a lid and allow to sit for 2 minutes.

Step 8: Serve immediately with an extra grating of Romano Cheese

Step 9:

Step 10: NOTE: (The risotto is done when the rice is al dente and the rice is suspended in a thick, creamy sauce, this usually takes about 20 minutes total).