RISOTTO ALLA MILANESE

Preparation Method :

• Pour the Chicken stock into a saucepan and simmer.
• Now melt ½ Cup of the Butter with the Olive Oil in a large saucepan and add the Onions.
• Sauté them for about 5 minutes until they become a little brown.
• Then add the Rice to it and stir well to coat each grain with the Butter and the Oil.
• Add enough Stock to just cover the Rice and stir, simmer gently and keep stirring frequently.
• When most of the liquid is absorbed, add more Stock and the Saffron to it and keep stirring well. Continue adding the Stock in stages and keep stirring until it's all absorbed.
• Finally add the Vermouth or the White Wine, the Parmesan and the remaining Butter in small knobs.
• Season with salt and pepper as preferred and stir well one more time. Now serve immediately.