Risotto alla milanese

Ingredients

• 320 gRice, white, medium-grain, raw, enriched
• 100 gOnions, raw
• 40 gButter, without salt
• 100 gAlcoholic beverage, wine, table, white
• 600 gSoup, beef broth, less/reduced sodium, ready to serve
• 400 gBeverages, water, tap, drinking
• 0.5 gSpices, saffron
• 80 gCheese, parmesan, hard

Method

1. Prepare 320 g dry medium-grain rice, 100 g onion, 0.5 g saffron and 80 g parmesan. Finely dice onion, grate parmesan and steep saffron in 50 g hot stock taken from the 600 g stock.
2. Soften onion in 20 g butter in a wide saucepan for five minutes. Add rice and turn it for two minutes until grains are translucent at the edges.
3. Pour in 100 g white wine and let it absorb for two minutes. Add the remaining 550 g hot stock and 400 g hot water a ladle at a time and cook, stirring often, for 18 minutes.
4. Stir in saffron stock, 20 g butter and 80 g parmesan. Rest covered for five minutes; the rice should be creamy but the grains firm. Divide into bowls at once.