Risotto alla Milanese is a basic risotto made with beef stock, Parmesan and saffron. This dish is often served with another Milanese favourite, Osso Buco. Together they make a fantastic comfort-food winter meal.
Ingredients
Serves 2
- 40 g butter
- Olive oil
- 175 g risotto rice
- 800 ml beef stock
- 1/2 onion, chopped
- 1/4 teaspoon saffron threads
- 40 g Parmesan cheese, grated
Cooking method
Bring the stock to the boil, reduce heat and keep at a simmer.
Heat half the butter and a little olive oil in a pan. Add the onion and cook over a low heat for about five minutes. Stir in the rice and coat with the butter and oil. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time until all has been absorbed. This will take about 20 to 30 minutes.
Before adding the final ladleful of the stock, stir in the saffron. When the rice is tender, season to taste, remove the pan from the heat and stir in the remaining butter and Parmesan cheese.
Serve on its own or with Osso Bucco (find the recipe for Osso Bucco here).
