Rice Milanese (Risotto Milanese)
|Butter||1⁄4 Cup (4 tbs)|
|Onion||1 , finely chopped|
|Rice||1 Cup (16 tbs), uncooked|
|Chicken stock||3 Cup (48 tbs)|
|Boiling water||2 Tablespoon|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Salt and pepper||1|
Saute the onion in the butter or margarine over a low heat until golden brown.
Add rice and cook for about ten minutes, stirring constantly.
Add one cup of stock and mix well.
Dissolve the saffron in the two tablespoons of boiling water.
Add the remainder of the stock and the saffron.
Season to taste with salt and pepper and mix thoroughly.
Cook over a low heat for 15 minutes.
Add half the cheese and cook for another 20 minutes.
Stir in more stock if necessary.
Just before serving, add the rest of the cheese.