Saffron Risotto, also know as Milanese risotto is traditionally served with osso
buco. Simple to make but delicious.
Prep: 10 minutes
Cook: 40 minutes
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
250g aborio risotto rice
250ml white wine
2 generous pinches saffron threads
1 litre vegetable of chicken stock
100g grated parmesan
salt and pepper
Bring the stock to a boil, then reduce to a simmer. Melt 50g of the butter
with the olive oil in a large saucepan or casserole pan with a heavy base over a
moderate heat, add the onion and sauté until transparent.
Add the rice and garlic, stir so coated in the butter and cook for a couple of
Stir in the wine and saffron, simmer until the wine is absorbed by the rice,
Add two to three ladles of simmering stock and slowly stir until absorbed.
Keep on adding ladles of stock until all the stock is absorbed into the rice. The
rice should be moist and tender, with a little bite, al dente (not mush).
Fold in in the butter and Parmesan. Season with salt and pepper to