Risotto Milanese

Prep: 10 mins

Cook: 25-30 mins

Serves: 4

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This seriously good risotto Milanese recipe is wonderful to eat on it's own but is also made for serving with a good traditional Osso Bucco recipe

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Risotto Milanese

Ingredients:

800mL chicken stock

1 pinch saffron threads

2 tbsp olive oil

1 brown onion, finely chopped

2 cloves garlic, finely chopped

1 1/2 cups Arborio rice

125mL white wine

60g Perfect Italiano Extra Strong Romano, grated

50g Western Star Original Butter

Method:

Place the stock into a medium saucepan and place over a medium heat. Bring to a simmer and then remove the pan from the heat. Add the saffron and cover with a lid to keep hot
Add the olive oil to a large, heavy based saucepan, and place over a medium low heat. Add the garlic and onion and cook for 5 minutes or until the onion has softened, but be careful not to brown the garlic.
Add the rice and stir to coat each grain of rice in the oil. Increase the heat to medium and add the wine. Simmer for 5 minutes or until the liquid has almost completely evaporated
Add a ladle of stock and stir until the rice absorbs all the liquid. Continue to add one ladle at a time, stirring constantly to ensure each ladle of stock is absorbed before adding another
Once the rice is just cooked and all the stock has been absorbed, remove the pan from the heat and stir in the butter and Romano cheese, and season with salt and pepper.
Cover the risotto with a lid and allow to sit for 2 minutes
Serve immediately with an extra grating of Perfect Italiano Extra Strong Romano Cheese

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