Saffron Risotto Milanese
For four
4 dl Carnaroli rice
1 chopped onion
1 tbsp butter
grated lemon peel
saffron
1 l good veal stock
1 glass of white wine
grated Grana Padano or Parmesan cheese
salt and pepper
large knob of butter
Bring the veal stock to the boil. Place the butter in a casserole and add the rice and finely chopped onion together with a hint of the lemon peel. Fry for a while, then, little by little, add the hot stock. Continue adding stock a few ladles at a time, as the liquid is absorbed by the rice. Work in this manner until the rice is done; remember to stir the risotto regularly. Towards the end, add the white wine and the saffron ground with salt. Before serving, mix in grated cheese and a knob of cold butter. Serve the risotto on soup plates as a starter or to accompany a lamb's knuckle stew or Osso Buco.