Risotto alla Milanese is one of the most representative receipts of Milan, characterized by its golden color which comes from saffron pistils.

Ingredients for 4 people 

• Saffron pistils (circa) 0,25 g
• Rice Carnaroli 320 g
• White wine 150 g
• White onions ½
• Butter 25 g
• Meat soup (hot) just enough 

To blend

• Butter 120 g
• Parmigiano Reggiano doc (da grattuggiare)

Preparation

To praparate rice alla milanese is necessary to have made already circa 1 lt of hot meat soup. 

In a pan pour 25 g of butter with half onion cut finely, at a medium fire, mixing time a time. 

Once it's ready, pour the rice Carnaroli which is going to absorbe the butter and blend with the onion. When the rice will be toasted, deglaze with white wine.  

Next, pout the hot soup until covering the rice. Finally, put cautiously the saffron pistils into hot water mixing slightly.  

When you are at ¾ of the cooking, put rice together with the pistils followed by the water that we used to let the pistils rest before, mixing everhything slowly.

When you are one minut away from finishing to cook the rice, take out the pan from the fire, add circa 120 g pieces of butter, finally mix everything with the parmigiano reggiano.