Cheats’ Risotto Milanese

This makes a wonderful accompaniment to dishes such as ossobuco and braised shin of beef.

Serves 4

Cheats’ Risotto Milanese

Ingredients
1 large onion, finely chopped
1 oz (25g) butter
10 fl oz (275ml) carnaroli rice (measured in a glass measuring jug)
10 fl oz (275 ml) dry white wine
10 fl oz (275 ml) vegetable stock (from Marigold Swiss bouillon powder)
A generous pinch of saffron
2 heaped tablespoons freshly grated parmesan
2 tablespoons crème fraiche
salt

Method

In a medium-sized frying with a lid, sweat the onion in the butter for 5 minutes, stir in the rice, then add the wine, stock and saffron and a seasoning of salt. As soon as it reaches simmering point, turn the heat down to the lowest setting, cover and let it cook gently for 20 minutes. Finally stir the parmesan and crème fraiche into the rice and serve with the beef.

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