Risotto alla milanese

Ingredients for 4 hungry people  


  1. Warm up the broth;
  2. Cut the onion finely;
  3. Heat up the oil and stir-fry the onions;
  4. Add the rice, let it dry for a few seconds, then add the wine;
  5. Add the some broth and let cook until soft (usually 15-20 minutes), while stirring;
  6. If the saffron is in pistils, take some warm broth and let them in for 10 minutes, it will turn orange and you can add it to the rice. If it's in powder you can add it directly to the risotto a two minutes before finishing it.
  7. Finish with butter and salt.

Aron Wussler