Risotto alla milanese

Creamy with butter and spiked with parmesan, this saffron-gilded risotto is a culinary classic

INGREDIENTS

● 1L (4 cups) chicken style liquid stock

● ½ tsp saffron threads

● 1 tbsp olive oil

● 40g butter

● 1 brown onion, finely chopped

● 2 garlic cloves, crushed

● 330g (1 ½ cups) arborio rice

● 125ml (½ cup) dry white wine

● 60g (¾ cup) shredded parmesan

● Grated parmesan, to serve

METHOD

1 Bring the stock and saffron just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer

2 Heat oil and half the butter in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until soft and translucent.

3 Add the rice and cook, stirring, for 2-3 minutes or until the grains appear slightly glassy. Toasting the grains ensures the rice cooks evenly.

4 Add wine and cook, stirring, until liquid is absorbed. Add 1 ladleful (about ½ cup) of stock and stir until liquid is absorbed.

5 Add stock, 1 ladleful at a time. Stir until liquid is absorbed before adding the next. Continue for 20 minutes or until rice is tender yet firm to the bite.

6 Remove from heat. Stir in shredded parmesan and remaining butter. Season. Divide between serving bowls. Top with grated parmesan.

2 Use a sharp knife to cut about 3cm (about one-third, depending how big the artichoke is) from the top of the artichoke to reveal a circle of purple-coloured leaves. Use a paring knife to cut around these leaves to reveal the choke (the choke is a cluster of silky thin purple and white “hairs”). Use a spoon to scrape out all of the fuzzy choke.

3 Trim the artichoke stalks to about 5cm long and pat dry. Combine the parsley, mint and garlic in a bowl. Season. Stir in the oil.

4 Loosen the leaves of the artichokes and stuff with the parsley mixture. Place the artichokes, stem-side up, in a saucepan. Pour in the wine, extra oil and enough water so that the liquid comes one-third of the way up the sides of the artichoke leaves (not the stem). Cover with 2 layers of baking paper and a lid. Simmer for 40 minutes or until tender. Serve drizzled with some of the cooking liquid and sprinkled with baby herbs.