Risotto alla milanese


  • 1L (4 cups) salt-reduced chicken stock;
  • 1/2 teaspoon saffron threads;
  • 1 tablespoon olive oil;
  • 40g butter;
  • 1 brown onion, finely chopped;
  • 2 garlic cloves, crushed;
  • 330g (1 1/2 cups) Sun Rice Arborio Risotto Rice;
  • 125ml (1/2 cup) dry white wine;
  • 60g (3/4 cup) shredded parmesan;
  • Grated parmesan, to serve.


1. Bring the stock and saffron just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer

2. Heat oil and half the butter in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until soft and translucent.

3. Add the rice and cook, stirring, for 2-3 minutes or until the grains appear slightly glassy. Toasting the grains ensures the rice cooks evenly.

4. Add wine and cook, stirring, until liquid is absorbed. Add 1 ladleful (about 125ml/1/2 cup) of stock and stir until liquid is absorbed.

5. Add stock, 1 ladleful at a time. Stir until liquid is absorbed before adding the next. Continue for 20 minutes or until rice is tender yet firm to the bite.

6. Remove from heat. Stir in shredded parmesan and remaining butter. Season. Divide between serving bowls. Top with grated parmesan.

Source: http://taste.com.au