Risotto alla Milanese

By lromito

Ingredients

• same as basic
• 1/8 tsp. saffron threads

Preparation

Step 1

Take 1/2 cup hot stock and add saffron threads.

Cook the remaining as ususal.

At end strain saffron add stock and finish cooking. Then add saffron. Stir in 4 T. butter and grated cheese.

A variation uses sage butter, added at end. This is 1 T. butter with 2 fresh sage leaves sauted and discarded.