Name: Basic Milanese risotto
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1
Cuisine: european
Ingredients: 1l chicken stock; 1 tsp saffron threads; 18.20 gm olive oil; 20g butter; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 330g rice; 250ml white wine; 150g pea; 40g parmesan; Extra virgin olive oil, to serve

Basic Milanese risotto

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Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
65 minutes

Elevate classic risotto with creamy saffron and peas.

Ingredients:

1l chicken stock
20g butter
330g rice
250ml white wine
150g pea
40g parmesan
Extra virgin olive oil, to serve

Instructions:

In a medium saucepan, bring the stock and saffron to a simmer over high heat, then reduce the heat to low. In a large shallow saucepan, melt the butter with oil over medium heat. Sauté the onion and garlic for 5 minutes until softened. Add the rice and cook for 1-2 minutes until glossy and coated in the butter mixture.
Pour in the wine and cook, stirring constantly, until the liquid is fully absorbed which should take about 5 minutes. Then incorporate 1/2 cup (125ml) of the hot stock into the rice, stirring continuously with a wooden spoon until fully absorbed. Proceed to add the stock gradually, ladle by ladle, stirring constantly to let the liquid be absorbed before adding more. Cook for about 20 minutes until the rice is al dente and the risotto is creamy. Toss in the peas and stir for another 2 minutes until warmed through. Take it off the heat and serve.
Stir in grated parmesan, season with salt and freshly ground black pepper, then spoon into serving bowls. Drizzle with extra virgin olive oil, sprinkle with parmesan flakes, and serve right away.

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