Milanese Risotto

1. finely dice the onions. Heat 20 g butter in a saucepan. Add the onions and sauté over medium heat until translucent. Add the long grain rice and saffron, sweat briefly and extinguish with white wine. Stir until almost completely evaporated.

Then pour in a third of the hot stock and stir to absorb almost all of the long-grain rice. Repeat this process two more times until the stock is used up. Keep stirring so that the long grain rice does not stick.

Season the risotto with salt and pepper, fold in the remaining butter and grated Parmesan. Cook for 18-20 min. Sprinkle with shaved Parmesan and plucked sage leaves. Serve immediately.

Recommended wine: Pinot Grigio, white, Friuli Grave from Friuli Venezia Giulia.

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