Risotto alla milanese

• 320 g Rice (risotto rice (carnaroli or arborio))
  Swaps (2)
• 60 g Butter (cold, half for the end)
  Swaps (2)
• 1 u Onion (small, very finely chopped)
• 100 ml White wine (dry)
  Swaps (1)
• Salt (to taste)
• 1.2 l Chicken Stock (hot)
  Swaps (1)
• 1 pinch Saffron (a few threads)
  Swaps (1)
• 70 g Parmesan (grated)
  Swaps (1)

Instructions

1. 1

   Heat the stock and keep it on the lowest heat. Put the saffron in a glass with a little hot stock so it releases its colour.

   5 min

2. 2

   Melt half the butter in a wide pan and soften the onion over low heat without letting it colour.

   6 min

3. 3

   Add the rice and toast it, stirring, for a couple of minutes until the grains are hot and glossy. Pour in the wine and let it evaporate.

   3 min

4. 4

   Add the stock a ladle at a time, stirring often and waiting until it is absorbed before adding the next. Halfway through, add the saffron and its stock.

   17 min

5. 5

   When the rice is al dente and the texture flows like a wave, turn off the heat. Add the rest of the cold butter and the Parmesan and beat vigorously (mantecatura). Cover, rest for two minutes and serve.

   2 min