Recipe: Rice with Saffron and Parmesan (Risotto Alla Milanese)

Rice with Saffron and Parmesan (Risotto Alla Milanese)
Servings	Prep. Time	Cooking Time	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
6	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
generous pinch of saffron threads	4 tablespoons boiling water	85 g/3 oz unsalted butter
1 medium onion, finely chopped	400 g/14 oz arborio rice	1 litre/1-3/4 pints chicken stock
60 g/2 oz grated Parmesan cheese

`1`	Place the saffron in a bowl, pour on the boiling water and leave to infuse. Melt the butter in a heavy saucepan. Add the onion and cook gently for about 10 minutes. Stir in the rice and stir over a low heat for 3-4 minutes.
`2`	Heat the stock in another pan, covered, until simmering. Stir half the hot stock into the rice, cover and simmer for 12 minutes. Stir in the remaining stock and the saffron with its liquid; simmer, covered, for 8-10 minutes, until the rice is tender. Stir in the Parmesan. Let stand, covered, for 3-4 minutes before serving.