Pasta, Noodles and Rice Recipes - Risotto alla Milanese Recipe

Ingredients

Serve 4

• 1 liter/13ft pints Chicken Stock

• 75 g/3 oz butter

• 1 tablespoon olive oil

• 2 onions, finely diced

• 425 g/14 oz arborio or carnaroli rice

• 1/2 teaspoon saffron threads

• 125 ml/4 fl oz dry vermouth or dry white wine

• 125 g/4 oz Parmesan cheese, freshly grated

• salt and pepper

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Method:

1. Place the stock in a saucepan and simmer gently. Melt 50 g/2 oz of the butter and the olive oil in a large heavy-based saucepan, add the onions and sauté for 5 minutes.

2. Add the rice to the onions and stir well to coat each grain with the butter. Add enough stock to just cover the rice, stir again and simmer gently, stirring as frequently as possible.

3. When most of the liquid has been absorbed, add more stock; keep adding stock a little at a time, stirring and simmering gently until all the stock is absorbed.

4. Finally, add the vermouth or white wine, Parmesan and the remaining butter in small knobs, and season with salt and pepper. Stir well and serve immediately.