Name: Risoto à Milanesa
Total time: 40 min
Yield: 4
Cuisine: italiana
Ingredients: 320 g of arborio rice; 1 small chopped onion; 1 pinch of saffron threads; 1 l of hot beef stock; 100 ml of dry white wine; 60 g of butter; 60 g of grated parmesan cheese; salt to taste

Dissolve the saffron in a ladle of hot stock and set aside.

Sauté the onion in half of the butter until translucent.

Add the rice and stir for one minute to coat the grains.

Pour in the white wine and let it evaporate, stirring.

Add the hot stock one ladle at a time, stirring constantly and only adding more once the previous has been absorbed, for about 18 minutes.

Add the saffron stock halfway through cooking.

Off the heat, stir in the remaining butter and the parmesan, mixing until creamy; serve immediately.

Risoto à Milanesa

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