I just love this quick and easy cheats’ Risotto Milanese by Delia Smith, so I thought I’d show you some photos of how mine turned out:
1 large onion, finely chopped
275ml carnaroli rice (measured in a glass measuring jug)
275ml dry white wine
275ml vegetable stock
A generous pinch of saffron
2 heaped tablespoons freshly grated parmesan
2 tablespoons crème fraiche
In a medium-sized frying with a lid, sweat the onion in the butter for 5 minutes, stir in the rice, then add the wine, stock and saffron and a seasoning of salt.
As soon as it reaches simmering point, turn the heat down to the lowest setting, cover and let it cook gently for 20 minutes.
Finally stir the Parmesan and crème fraiche into the rice and serve immediately.