Milanese Risotto

Ingredients

• 5 cups of chicken or vegetable stock

• 2 tablespoons extra-virgin olive oil

• 1 small onion, finely chopped

• 1 1/2 cups arborio rice

• Pinch (approx 10 strands) of Argyle Australian Saffron threads.

• 1/2 cup dry white wine

• 1/4 cup freshly grated Parmesan cheese

• 1 tablespoon unsalted butter

• Salt and pepper to taste

Method

1. Warm your stock slightly and add your saffron threads to steep (preferably 1-2 hours prior to cooking).

2. In a large saucepan, heat the olive oil. Add the onion and stir over medium heat, until softened, about 5 minutes.

3. Add rice and cook for 1 minute, stirring to coat.

4. Add the wine, and cook, stirring, until absorbed.

5. Add 1 cup of the stock with the saffron steeped into it, and cook over low heat, stirring constantly, until nearly absorbed.

6. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is almost absorbed between adding each amount.

7. Continue stirring for until the rice is al dente and is thick and creamy sauce, around 20 minutes in total.

8. Stir in the parmesan cheese and butter, and let sit for 5-10 minutes.

9. Season with salt and pepper to taste, and serve.