Risotto alla Milanese (Saffron Risotto)
- 150ml dry white wine
- 1 teaspoon saffron strands
- 125g butter
- 2 small onions – finely chopped
- 2 cloves of garlic – minced or crushed
- 75g pancetta (or bacon) – finely chopped
- 400g risotto rice
- 1500ml chicken stock
- Sea salt
- 100g parmesan cheese – finely grated
How to make
Add the saffron strands to the glass of wine and set aside to infuse.
In a heavy based pan melt about ½ the butter and gently fry the onion, garlic and pancetta until the onion has softened but not browned. Pour the stock into a separate pan a heat to a gentle simmer.
Add the rice to the onions and pancetta and stir to coat the grains. Pour in the wine and saffron, cook gently until the wine has been absorbed. Add a ladle of the gently simmering stock… gradually add more stock as it is absorbed so the rice begins to swell, but never dries out completely. Add a pinch of salt.
Keep stirring the rice as you add the stock to encourage the creamy starch out of the rice. Continue adding stock and cooking until the rice is soft, but still has a little ‘bite’ to it (about 20 minutes).
Season with a little more salt and pepper and stir through the rest of the butter and then the parmesan cheese. Cover and leave to stand for 2-3 minutes and serve with a drizzle of olive oil and a twist of black pepper.