Milanese rice

Its sunny colour delights the eye and even more so the palate with its delicate flavour of saffron.

1. To prepare the genuine risotto alla milanese there has to be the chopped onion slowly fried in butter.
2. The rice is added and mixed well with a wooden spoon until the fried onions are absorbed.
3. Mix in the saffron threads then add hot broth and some wine a little at a time.
4. When the rice has absorbed all the broth, is cooked but still chewy and nearly dry some butter is mixed in well.
5. The rice is then served with lots of grated cheese.