How to Make Risotto Alla Milanese - Recipe in description

Keep the hot broth in a saucepan without boiling.

Fry the shallots in 40 g of butter very gently for 5 minutes, making sure not to brown them.

Add the rice and stir until the last grain is covered in butter.

Increase the temperature slightly and pour in the white wine, which should evaporate completely. Add the saffron.

Add the hot broth to the saucepan, stirring constantly and scraping any grains from the edge and bottom of the pot.

Spoon in the next ladleful of broth when the previous one has almost boiled down. After 14 minutes, be careful not to add too much broth to avoid watery rice.

Reduce heat significantly to let the rice stand for 1 minute before finishing.

Stir in the diced cold butter and freshly grated Parmesan. Season with salt and pepper.

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