Risotto alla milanese

3 tbsp olive oil 1 medium onion, finely chopped 1 garlic clove, finely chopped 250 g Arborio or Carnaroli rice 50 g white wine (+5 ml for finishing) 900 g vegetable broth 1 g saffron 100 g Parmesan cheese 70 g butter Salt Pepper

For serving:

⅓ tsp chili flakes

Heat the broth and keep it warm throughout the cooking process.

In a saucepan over medium-high heat, add olive oil and sauté the onion and garlic until soft and lightly golden.

Add the rice and sauté for 2-3 minutes.

Deglaze with white wine and allow it to fully absorb before adding the broth.

Gradually add the warm broth in small batches, stirring continuously, allowing each addition to be absorbed before adding more. The broth should cover the rice at each stage, ensuring a steady simmer without stopping.

Add the saffron and continue to add broth in batches until the rice is al dente and reaches the desired texture.

Remove the saucepan from the heat, add grated Parmesan, the remaining 5 ml of white wine, and butter, stirring until creamy.

Serve immediately with a sprinkle of chili flakes, if desired.