risotto alla milanese

350g risotto rice

100g butter

50g parmesan cheese, grated

1 onion, finely chopped

185ml white vermouth

1.5 litre chicken stock

pinch of saffron

  • Put vermouth in a glass jug and add the saffron leave to soak for at least 20 minutes.
  • Put stock into a saucepan and heat through, then leave it at a low simmer.
  • Melt the butter in a large frying pan. 
  • Add the onions and cook until softened but not browned.
  • Add the rice and stir to coat with the butter.
  • Add the vermouth and saffron, cook stirring continually, until the liquid has been absorbed. 
  • Stir in a ladle of stock and cook stirring continually, until the liquid has been absorbed.
  • Repeat this process until all the stock has been absorbed and the rice is al dente. (You may not need all the stock or you may need to add a little extra).
  • Stir in the parmesan cheese. Serve straightaway.