Gluten-Free Risotto alla Milanese (Saffron Risotto)

• 1.2 liters Chicken stock
• ¼ tsp Dried saffron threads
• 1 medium Yellow onion
• 1 tbsp Extra virgin olive oil
• 60 g Unsalted butter
• 320 g Arborio rice
• 1 tsp Fine sea salt
• 150 ml Dry White Wine
• 60 g Parmesan

1. Pour the chicken stock into a saucepan and bring it to a gentle simmer over a low heat. Stir in the saffron, then keep the stock hot while you cook the risotto.
2. Finely chop the onion. Heat the olive oil with 30 g of the butter in a large pot over a medium heat, then cook the onion for 6 to 8 minutes until soft and translucent, without colouring.
3. Add the arborio rice and stir for 1 to 2 minutes until the grains look slightly translucent at the edges. Stir in the fine sea salt.
4. Pour in the wine and stir until it has almost completely evaporated. Keep the heat at a steady medium so the rice bubbles gently.
5. Add a ladleful of hot saffron stock and stir until it is mostly absorbed, then repeat, adding stock a ladle at a time. Continue for 18 to 22 minutes, stirring often, until the rice is al dente and the risotto is loose and flowing.
6. Take the pot off the heat and stir in the remaining 30 g butter and the Parmesan until glossy and creamy. Taste and adjust with a little more fine sea salt if needed, then serve straight away.

Made this recipe? Rate it — a comment is optional.