A creamy saffron-infused risotto from Milan.
Ingredients:
- 300g Arborio rice
- 1L chicken or vegetable broth
- 1 small onion, finely chopped
- 100ml white wine
- 1g saffron threads
- 50g butter
- 50g Parmesan cheese, grated
Instructions:
- Sauté the onion in butter until soft.
- Add rice and cook for 2 minutes, then pour in the white wine.
- Gradually add the hot broth, stirring continuously.
- Dissolve saffron in a little broth and add to the rice.
- When the rice is creamy and al dente, stir in Parmesan and butter.