"Risotto alla milanese is, like the city it calls home, elegantly simple, but very rich. The saffron that gives the dish its striking colour is rightly expensive (it takes about 150 flowers to produce a mere gram), but you don't need much and, though it's often served alongside osso buco, I think it makes a fine meal on its own with a bitter-leaf salad."
"2 Soften the onion Melt a generous tablespoon of the butter in a frying pan set over a medium-low heat, then fry the chopped onion until soft, golden and limp, but not coloured. Turn the heat up to medium-high, add the rice and fry, stirring constantly, until the grains are hot and starting to turn translucent around their edges. 3 A note on the stock Meanwhile, bring the stock to a gentle simmer on the hob."
Risotto alla Milanese is an elegantly simple, rich risotto flavored with saffron and finished with grated parmesan. Use finely chopped onion softened in butter (or butter combined with bone marrow) and stir until the onion is soft and translucent. Toast risotto rice until the edges begin to turn translucent, then deglaze with dry white wine. Keep stock at a gentle simmer and add it gradually while stirring to develop a creamy, al dente texture. Finish by stirring in saffron threads for colour and aroma. Prep time is about 5 minutes, cook time about 30 minutes, serves four.
Read at www.theguardian.com
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