Risotto Milanese, the pride of Milan! Probably the Risotto that other ones have derived from, or at least the most popular. It is creamy, rich and comforting while the saffron rises to give a subtle and luxurious flavour, while it’s vivid golden colour from the saffron is more than inviting.
Another dish where simplicity provides an excellent dish.
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Place a large pot on medium-high heat and add the olive oil. When hot we sweat the onions for couple of minutes.
Then add the rice stirring to get well coated with the oil. Toss for couple of minutes and then deglaze with the wine. Allow the wine to fully reduce and the alcohol to be evaporated
Then start adding a ladle or two of the chicken broth at a time, lower the heat to simmer and stir. While stirring wait until all liquid has been absorbed and repeat.
Halfway to the consumption of the broth we add the saffron along with a ladle of broth and season with the salt and pepper. Keep on stirring, allow to reduce, you want a creamy but not runny risotto and when al-dente remove from the fire and stir in the butter and 70 grs of the parmesan cheese. Stir well and put the lid on for 2 minutes for the flavours to come together.
Serve the risotto in a flat dish and top-up with the remaining parmesan cheese and the parsley.