Classic Milanese risotto is distinctive for its golden color which comes from saffron and creamy Arborio rice and Parmesan cheese, here’s how I do it:
Ingredients
3/4 cup Arborio rice
1 medium onion or 2 shallots I used shallots chopped fine
1/2 cup white wine
3-4 cups vegetable stock
1/2 tsp saffron threads
1tbs butter
1-2 tbs olive oil
1/2 cup peas
1/2 cup Parmesan cheese grated
In a large skillet heat the butter and olive oil, then add the onion and simmer till translucent. Add the rice and toast it for a few mins then set flame low add the wine and stir till absorbed. Keep the veggie stock on low flame so always hot and add one ladle at a time to the rice stirring constantly till rice is toothsome/al dente don’t over cook it should take about 30-40 mins. At the end add the peas and parmesan cheese stir and serve hot.
