The Italians cook risotto like no one else can. If you use the right rice - arborio - this is an ambrosial dish! The rice should be slightly moist, almost creamy, and each grain should be separate with still just a little bite in it. Buy a piece of Parmesan cheese, if you can, and grate it yourself. The difference is well worth it.
Serves 4-6
INGREDIENTS
1.2 litres/2 pints beef stock
good pinch of saffron strands
75g/3oz butter
1 small onion, chopped
350g/12oz arborio (risotto) rice
100g/4oz Parmesan, grated
fresh green salad to serve
METHOD
Pour the stock into a pan and bring to the boil, then reduce to a simmer. Steep the saffron in two tablespoons of the warmed stock for 5 minutes or so.
Heat half the butter in a heavy-based large frying pan and fry the onion until softened. Stir in the saffron mixture and rice with a wooden spoon until all the grains are coated. Add the rest of the stock, a ladleful at a time, waiting until each ladleful has been absorbed by the rice before adding the next one, stirring constantly.
When all the stock has been absorbed and the rice is translucent, remove from the heat. Stir in the remaining butter and the Parmesan and leave to stand for 2-3 minutes to allow the flavours to develop. This goes wonderfully well with fresh asparagus, often served in Milan with a butter fried egg on top. This makes for quite a substantial dish in its own right. It is also the traditonal accompaniment to Osso Bucco the recipe for tomorrow.