Risotto alla milanese

What to get ready

• Arborio rice 320 g
• Saffron threads 0.4 g
• Onion 1.2
• Unsalted butter 80 g
• Grated cheese 100 g
• White wine 160 ml
• Vegetable broth 1.4 l
• Salt 8 g

Method

1. 1 Soak saffron stigmas in a little warm vegetable broth for 10 minutes to extract the yellow color.
2. 2 Sauté chopped onions with unsalted butter for 5 minutes until softened, but not browned.
3. 3 Add the Arborio rice and stir for 2 minutes until the grains are brown, then drizzle with white wine and let it evaporate.
4. 4 Pour hot vegetable broth over the rice, ladleful by ladle, stirring continuously for 18 minutes until cooked through.
5. 5 Add the saffron water at the last minute, turn off the heat, then beat the cold butter and grated cheese until the risotto is smooth and glossy.

With an appliance

• Microwave 40 min

  Replace step 4: put the rice and hot broth into a large bowl, cover loosely, and microwave at 800W for 15 minutes, stirring once at the 8th minute; reduce the cooking time to about 3 minutes and no longer need to add water continuously; the risotto will still be soft on the outside and slightly firm in the middle.