Risotto Milanese

Serve 6

Prepare the stock following the instruction on the package. In a saucepan, with a tbsp of evoo and a knob of butter sweat the chopped shallots, then add the carnaroli rice and let it toast for a minute, deglaze  with the white wine and let it to evaporate. At this point, start cooking by adding the stock a little at a time. Halfway through the cooking, add the saffron powder to give the risotto the classic yellow color typical of Milanese risotto. Cook the risotto al dente, then remove it from the heat, add  the Grancrema di Parmigiano Reggiano and a knob of butter; mix well. Serve the risotto with a sprinkle of grated parmigiano.