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Risotto milaneseby mike saunders |
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Preperation time: 10 mins Cooking time: 35 mins Serves: 4 |
| Recipe Ingredients |
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300g risotto rice; 1 small onion, finely chopped; 1 large clove garlic, crushed; 125ml dry white wine; 1 litre hot vegetable stock; pinch of saffron soaked for 5 mins in 2tbsp warm water; 1 tbsp olive oil; 50g butter; salt and pepper; 50g parmesan shavings. |
| Recipe Method |
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In a large pan heat the oil and butter and cook the onion until softened. Add the garlic and rice and stir until the rice is coated in the oil. Add the wine and cook until the wine has been absorbed, stirring frequently. Add the saffron liquid to the hot stock and add this to the rice, a ladleful at a time, waiting until each ladleful has been absorbed before adding the next. Once the rice is tender season to taste. Stir in half the parmesan and spinkle the rest over to serve. |