Risotto Alla Milanese – Tm

Peel and finely dice onion and garlic. Boil clear soup and keep hot. Heat olive oil in a saucepan and sauté onions and garlic. Add the long grain rice and sauté. Extinguish with white wine and add saffron.

Pour 1/4 of the clear soup and bring to a boil while stirring. Cook gently over medium heat for about 20 minutes, stirring frequently and gradually adding the rest of the clear soup.

At the end of the cooking time, add the butter and grated Parmesan cheese. Season with salt and pepper.

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