RISOTTO MILANESE

Ingredients

• 500 g Arborio rice

• 200 ml dry white wine

• 625 ml organic chicken stock

• 2 tsp Saffron fronds

• 1/2 onion, finely chopped

• 3 cloves garlic, finely sliced

• 50 g butter

• 1/2 cup parmesan cheese, grated, plus extra for dusting

• salt and pepper

Cooking Instructions

1. Add the saffron to the hot chicken stock and allow to infuse.

2. In a large frying pan, saute the onion in a splash of olive oil until soft and translucent then add the garlic and saute for a further 30 seconds.

3. Add the rice and stir to combine with the onion and garlic.

4. Pour in the wine and allow to reduce then add the stock little by little whilst stirring.

5. You want the stock to be absorbed by the rice before pouring in more. Agitate the rice every few minutes with a wooden spoon so it become creamy.

6. When the rice is cooked to your liking, beat in the butter and cheese and season to taste.

7. Serve immediately with extra Parmesan cheese.

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