Risotto Milanese

Ingredients

Risotto Milanese

• 1 ounce melted butter
• 2 ounces olive oil
• 1/2 medium onion, small dice
• 1/2 teaspoon saffron thread
• 1 1/2 cups arborio rice
• 4 cups hot chicken stock or hot vegetable stock
• 3 ounces shredded parmesan cheese
• 2 ounces whole butter
• 1/4 cup cream

Directions

1. 1

   In a heavy bottom saucepan, heat the butter and oil over medium heat, add the onion and sauté until translucent add the rice and stir until lightly toasted, not brown.

2. 2

   Add the saffron and while stirring constantly, add the stock ¾ cup at a time, adding more as the stock is absorbed by the rice.

3. 3

   Continue the stirring and adding liquid until the rice is creamy but still firm inside.

4. 4

   Finish by stirring in the cream, butter and parmesan cheese.

5. 5

   Season the risotto with salt and pepper.

6. 6

   Spread out in a shallow pan to cool quickly.