Risotto Milanese

Risotto Milanese

Serves 2

INGREDIENTS:

25g butter

1 tablespoon olive oil

1 shallot, very finely chopped

Good pinch of saffron

150g risotto rice, arborio or carnaroli

75ml dry white wine

500ml good quality chicken or vegetable stock, hot

50g parmesan, finely grated plus extra shavings to serve

Sea salt and freshly ground black pepper

METHOD:

1. Heat the olive oil and the butter in a large saucepan or ovenproof casserole dish over a medium heat. Add the shallots and sautefor 2 minutes. Add the rice and stir for 1 minute until it is coated in the butter.

2. Pour in the wine and add the saffron. Stir to allow the alcohol to evaporate, about 5 minutes, then slowly add the hot stock, ladle by ladle, stirring constantly until allthe stock has been absorbed, the saffron has released its colour and the rice is cooked, about 15 minutes.

3. Stir through the parmesan and season to taste.