Risotto alla Milanese 

Serves: 4 People

Ingredients:

• 300 g Carnaroli rice from 
• 1 onion
• 100 g butter
• 100 g Parmigiano-Reggiano
• 0.5 liter meat broth
• 0.5 liter vegetable broth
• 50 ml white wine
• 1 pinch of saffron (0.5 grams)
• 3 cubes of ice
• Salt

1. Grind saffron into a powder and pour over 3 ice cubes. Allow the ice cubes to melt into an infusion, blooming your saffron for maximum flavor and color.
2. In a saucepan, melt half of the butter over medium heat and sauté the finely chopped onion until it becomes translucent, adding a ladle of broth to help soften the onion.
3. Add the Carnaroli rice to the saucepan and toast it for 3 minutes.
4. Pour in the white wine, allowing it to evaporate slightly, then add the saffron infusion.
5. Gradually add the broth as needed, stirring frequently as the rice cooks. The risotto should always remain creamy and moist but not submerged in broth.
6. Add salt and continue cooking, adding broth as needed, until the rice is cooked al dente.
7. Remove the saucepan from the heat and stir in the Parmigiano-Reggiano and the remaining butter to achieve a creamy consistency.
8. Serve the risotto immediately to maintain its texture and temperature.