Ingredients
- 320g Carnaroli rice
- 1L hot beef stock
- 1 small onion, minced
- 100ml dry white wine
- A generous pinch of saffron
- 60g butter
- 60g Parmigiano, grated
Method
- 1
Sweat onion in butter until translucent.· 5m
- 2
Toast rice 2 minutes, deglaze with wine until absorbed.· 4m
- 3
Ladle in hot stock with saffron, stirring, until rice is creamy and al dente.· 18m
- 4
Off heat, beat in cold butter and Parmigiano for the mantecatura.
- 5
Rest 1 minute, plate flat, tap to spread.