Milanese Risotto

Ingredients:

- 350 g round risotto rice (arborio)

- olive oil

- 1 large onion

- 40 g butter

- 1 liter chicken bouillon cube

- 10 pistils saffron

- grated parmesan

1. Prepare the chicken stock with 1L of hot water. Extract 2 tablespoons, stir in saffron and leave to infuse, covered, for 30 min.

2. Mince the onion and sauté in a large frying pan with a little olive oil until golden.

3. Add the rice and lightly toast.

4. Gradually add the stock over a high heat; when it has evaporated, add another ladleful and so on.

5. After 15 min, add the infused saffron.

6. Once all the stock has been absorbed and the rice is cooked al dente, add the butter and grated Parmesan. Season with salt and pepper.

Consistency: You should end up with a fairly liquid risotto, with the grains well separated, but bound together by a creamy mixture. Leave to rest for one minute before serving.

Tradition: the traditional recipe doesn't use olive oil, but beef marrow taken directly from the osso buco cooked at the same time.

Accompaniment: If you don't have osso buco, you can serve this risotto with slices of Parma ham.