Risotto alla Milanese

Put the stock and saffron in a medium saucepan and bring to the boil over high heat. Reduce heat to low, hold at a gentle simmer.

Heat oil and half the butter in a large saucepan over medium heat. Add the onion and garlic, cook stirring, for 5 minutes or until soft and translucent. Stir in the rice. Cook, for 2 minutes or until the grains look glassy. Add wine and cook, stirring, until wine is absorbed.

Add 1/2 cup of simmering stock to the risotto, stir until liquid is absorbed. Continue this process, adding 1/2 cup stock and stirring until it has absorbed before adding the next. This will take 20-25 minutes. The rice should be tender yet firm to the bite.

Remove from heat. Stir in parmesan and remaining butter. Season and serve immediately.

Variations:

Pea, feta and mint -cook ½ cup frozen peas following packet directions. Stir into the risotto in step 4 with the parmesan, remaining butter, 80g crumbled soft feta and 2 tablespoons chopped fresh mint.

__Basil and pesto __Stir 1 cup small fresh basil leaves and 1/3 cup basil pesto into the risotto in step 4 with the parmesan and remaining butter.

__Asparagus __Roughly chop 1 bunch asparagus and blanch in boiling salted water until bright green. Drain well. Stir into risotto in step 4 with the parmesan and remaining butter.