Risotto alla Milanese

• 1 Small Onion
• Butter

Very finely dice the onion into cubes (~4mm ). It can be easiest to dice the onion by cutting it into quarters, taking the outermost two or three layers of a quarter, holding them flat under your hand, and cutting them into thin slithers, before cutting them perpendicularly into cubes. Gently fry the onion in butter until it softens.

• 80g Carnaroli Risotto Rice

In a new pan, toast on a dry heat until it begins to smell sweet.

• ~30ml White Wine

Pour the wine into the pan with the rice, and reduce the heat, until the wine reduces by two thirds.

• Half a teaspoon of Saffron

Add the onions, along with a pinch of saffron to the rice.

• Chicken or other Meat Stock

Stir the risotto to make sure it does not stick to the bottom of the pan. Add the stock a little at a time when the risotto has absorbed most of the liquid in the pan, or if it begins to stick. The goal is to slowly feed stock to the risotto at the same rate that the rice absorbs it. Slowly cook the rice for around 16--18 minutes in total.

• Grated Parmesan Cheese

When the risotto is almost cooked (taste it to find out how far along it is) stir in some grated parmesan cheese.

• Butter
• Garnishes

When the risotto is completely cooked, the rice will have a little bite to it, but should not feel crumbly, crunchy or dry inside. Stir some butter and let it melt into the risotto. This amplifies the flavours of the risotto. Serve garnished with fresh thyme, with another knob of butter pushed into the risotto to make a butter volcano, and/or with some grated parmesan or pecorino.