This recipe for risotto Milan-style requires only a little bit of saffron, so you need not be worried about the cost!
his recipe for risotto Milan-style requires only a little bit of saffron, so you need not be worried about the cost!
Ingredients:
Serves four
350g risotto rice (such as Arborio)
1 medium onion
1l vegetable stock
Knob of butter
Glass of white wine
0.5g saffron
Pour the vegetable stock in a pot and bring to the boil. In the meantime, chop the onion and brown it in a second pot with a little oil.
When the onion is caramelised, add the rice and stir for a minute or two. Then pour in the wine and let the rice absorb it, while still stirring.
Next, gradually pour in the boiling stock (it must still be boiling or it won’t be hot enough to cook the rice) till the rice is covered, stirring all the time.
Add the stock small amounts at a time to let the rice mixture absorb the liquid.
Before long the rice should result in a round and soft texture. Just before the end add the saffron and a little butter and stir before serving.
