Quick and Easy Risotto ala Milanese

This classic Italian dish is usually cooked in a sauté pan with liquid added from time to time as it cooks.  It requires some time and attention to get it right.  Here’s a quick and easy version that is made in a similar manner to Spanish saffron rice.  It is a terrific accompaniment to any Italian dish.  You can add additional ingredients as your preferences and pantry dictate.

Ingredients

1 cup  Arborio rice
1 3/4 cups chicken stock
1 tsp butter
1 tbsp olive oil
I clove garlic
1 small onion, diced 
pinch of saffronsalt and pepper to taste
grated hard cheese (Romano, Parmesan, Asiago, Manchego etc.)

Steep saffron in a few tablespoons of warm water for 5 minutes or more.  Heat a 2 qt. sauce pan.  Add oil, butter and onions and cook until onions are translucent.  Add the rice and sauté for 3 minutes or so until the kernels have begun to absorb some of the oil.  Add steeped saffron, garlic, salt, pepper and chicken stock.  Bring to a boil then reduce heat to low.  Cover and simmer for 20 minutes or until the rice is tender and most of the stock has been absorbed.  Plate the rice and then grate hard cheese over the top.