Risotto Milanese

Ingredients

• •1.5 cups Arborio rice
• •4 cups vegetable broth (gluten-free)
• •1 pinch saffron threads
• •1 small onion, finely diced
• •2 cloves garlic, minced
• •0.5 cup dry white wine
• •3 tablespoons butter, divided
• •2 tablespoons olive oil
• •0.5 cup Parmesan cheese, grated
• •to taste salt and pepper

Directions

1. 1Heat broth in a separate pot and steep saffron threads in it for 5 minutes.
2. 2Heat olive oil and 1 tablespoon butter in a large pan over medium heat, then sauté onion and garlic until softened, about 2 minutes.
3. 3Add rice and stir constantly for 1-2 minutes until lightly toasted.
4. 4Pour in wine and stir until absorbed, then begin adding warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next (about 18-20 minutes total).
5. 5When rice is creamy and tender but still slightly firm, remove from heat and stir in remaining butter and Parmesan cheese.
6. 6Season with salt and pepper to taste, then serve immediately.

💡 Bloom saffron in a little warm broth before adding it to risotto Milanese; distributing the infusion gives more even colour and aroma.

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