Risotto alla milanese (saffron risotto)

Ingredients

• 1 tsp saffron, plus extra to serve (250 mg total)
• 80 g butter
• ½ brown onion, finely chopped
• 200 g carnaroli rice (or arborio)
• 150 ml white wine
• 2 cups (500 ml) beef stock
• Salt and black pepper
• ⅓ heaped cup finely grated Pecorino Romano cheese

Instructions

1. Place the saffron into a heatproof glass, then pour over boiling water and cover. Set aside to steep.
2. Meanwhile, heat half the butter in a large saucepan. Add the onion and cook, stirring, for 3-5 minutes, or until translucent. Stir through the rice and toast for a further few minutes, then pour over the white wine. Add ½ cup beef stock to the pan and cook, stirring, until the liquid evaporates. Continue adding the beef stock in ½ cup batches, until the liquid has fully evaporated and the rice is tender.
3. Once the beef stock has absorbed, add the saffron and soaking liquid to the pan with a generous pinch of salt and pepper. Cook, stirring, for a further 5-6 minutes.
4. Stir through the remaining butter, then remove from the heat. Stir through the cheese, then spoon the risotto alla Milanese into the centre of serving plates and sprinkle over a little extra saffron over the top.

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