Milanese Risotto

Ingredients:

350g arborio rice

2 litres of chicken stock

pinch of saffron

1 onion

1 glass of white wine

80g butter

200g of grated Parmesan

Basil leaves

Method:

1. Heat the stock in a big pan and add the saffron.  Let it infuse on a low heat.  Peel the onion.

2. In a pan over a medium heat, pour the rice and after a few seconds, add a tbsp of olive oil, add the onion and heat everything up.  Add the wine, and leave it to reduce.  Add the stock, one ladle at a time, allowing the liquid to be absorbed by the rice.  Allow to cook for 18 mins, stirring regularly.

3. At the grated Parmesan and the butter and mix well. Serve on plates with some basil leaves.