RISOTTO MILANESE

Italian Chef Andrea Sorrentino's recipe, who demonstrated his craft on board. To him, this is a fool-proof approach. I have been to a few of these and can well appreciate the reference to 'fools' but am not sure about the 'proof' bit. Why don't you try it, let me know if it is fool-proof?

300gm Riso delle Abbadesse or regular Risotto

1 Onion finely chopped

1 Clove of Garlic finely chopped

Extra Virgin Olive Oil

Glass of Dry White Wine

1.5 litre of Vegetable Stock

50gm Butter

50gm Parmesan cheese

40gm Saffron

Salt & Pepper to taste

Gently heat the olive oil, add onion & garlic, cook till soft. Add saffron and rice, toast for a few minutes till rice is translucent, deglaze with white wine, cook dry. Add stock little by little, ladle by ladle, bring rice to cooking point to al dente. Remove from heat, add butter & Parmesan, stir for a further minute. Let it rest before serving.