400gr arborio rice from Lomellina, 1 liter of stock, 2 sachets of saffron, 1 glass of milk, 75gr butter, half an onion, 1 glass of white wine, salt, pepper, nutmeg, parmigiano reggiano cheese.

making it

Brown the chopped onion in 50gr of butter, ideally from Valtellina.

Spice the result with salt, pepper and nutmeg. Add the white wine and allow the liquid to reduce, then add the rice and a sachet of saffron.

Let the mixture cook a bit then add the stock ladle by ladle, each time allowing the rice to cook that little bit more as the liquid reduces.

Once the rice is cooked three quarters of the way, add the milk and continue to cook until done.

Also at this point add the rest of the butter and as much grated cheese as you like.

Serve immediately.