There are recipes that were created by chance and that, after winning over the first lucky diners who were present when the culinary accident happened, have spread all over the world, winning admirers everywhere and providing a unique satisfaction to the palate that only the greatest recipes can offer. One of these is undoubtedly an evergreen Italian dish: Milanese risotto, a dish full of the flavours and colours that represent Italian culinary culture, and perfect for any occasion, especially when faced with the pleasant surprise of unexpected guests at home. To make your dinner even more enjoyable you might also consider making something special like Ossobuco Milanese, another specialty of Milan that goes well with risotto.
Sauté the chopped onion for a few minutes in a saucepan with the lard and a little oil. Then add the rice and coat with the hot oil, then add a dash of white wine and, when it had evaporated, add the stock. Gradually add more hot stock only when the previous quantity has evaporated. Once cooked ‘al dente’, add the saffron and then turn off the heat and stir in the butter and grated Parmesan.
Add two handfuls of risotto rice per person and fry in the hot oil mixture for 30 seconds. Add a good splash of wine and reduce
Add the hot meat stock to cover everything and bring to the boil. Add more stock as the previous quantity evaporates until the risotto is ready
Add one packet of saffron per serving and mix well. Then proceed to whisk in a knob of butter and some Parmesan to the risotto.