RISOTTO ALLA MILANESE



Risotto alla Milanese is apparently is very simple recipe, but don't get fooled; to prepare, it requires a little extra attention.
First of all for 2 persons you need:

 - 2 cups vialone nano or carnaroli rice
- 1/2 small white onion
- 3 tbl. spoons butter
- 0,1 grams saffron
- 1/2 liter meat stock/broth
- grated  parmesan cheese
- salt / pepper

 Prepare the stock and keep it warm.
Keep some stock in one teacup and add the saffron. 
Chop onion (small pieces).
Melt 2 spoons of butter and add onion. 
let onions simmer over low flame/heat, don't let them get golden brown.
Add rice and toast it, together with the onions for about 2 minutes. Pay attention and don't burn the onions/butter.
Add about half of the stock and cook 7/8 minutes, stirring once in a while.
Add the remaining stock a bit at the time, stirring contineously until the rice is cooked "all dente". Then add stock with safffron, continue cooking and stirring until all liquid has evaporated.
In all, cooking time should not succeed 15 minutes.
Add a spoonful of  butter and a little parmesan cheese and stir. Add salt to your taste.
Let the risotto rest for about 3/4 minutes.
 Serve with cheese and grated pepper.

 Buon appetito, Peter.  



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