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Risotto MilaneseRecipe submitted by N BaileyMain Courses Preparation Time: 10 Mins Cooking Time: 35 mins Serves: 4 Ingredients 1 onion, chopped very finely, 75g cold butter, cut into small dice MethodMelt the butter in a heavy based pan, and add the chopped onion. Cook gently until softened careful not to colour the onions, (about 5 mins) Add the rice and stir to coat it in the butter and 'toast' the grains.Then add the wine and let it completely evaporate until the onion and rice are dry, then add the saffron. Start to add the stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do. When each addition of stock has evaporated add the next ladleful. Carry on cooking for approx 17-20 mins, adding the stock continuously. Slow the stock addition down a little at the end so the rice doesn't get too wet or soupy. The risotto is ready when when the grains are soft, but still al dente, turn down the heat and allow to rest for a minute. Then vigourously beat in the butter with a wooden spoon then add the cheese, making sure that both are well blended. Finally season to taste and serve immediately. 
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