This is still my fav way to re-use left over risotto, so much that I make it extra on purpose 😂😁😋😋 . Risotto alla milanese (saffron) is from Milan, hence the origin of this tasty dish is from the same city 👌 . The full recipe is written below ⬇️🙂, hope you like it. #recipesoftiktok #recipeshare #chefsoftiktok #risotto #comfortfood #trending #fypシ . 300g Traditional Risotto rice 2g Saffron 1veg stock 100g grated Grana Padano 25g unsalted butter 60ml dry white wine 30g onion chopped 2tbsp olive oil Salt & pepper to taste 2tbsp veg oil or clarified butter Gently fry the chopped onion in a small casserole dish with a drizzle of extra virgin olive oil and a pinch of salt for about 10 minutes on a low heat, until golden and caramelised. In a pan, toast the rice on a low heat with a pinch of salt, without adding oil. Keep stirring the rice, so that it does not catch on the bottom of the pan or burn. When the rice is hot, pour the wine in. Let the alcohol evaporate, set the cooking time and add the simmering stock a ladle at a time. Stir the rice occasionally, and keep cooking. Now you can add the cooked onion to the rice. Halfway through the cooking, soak the saffron in a ladle of hot stock and let it dissolve for 1 minute. Now add the saffron flavoured stock into the risotto and continue to cook, it will progressively become more yellow and flavoursome. Once the time is up, if you’re happy with the texture remove the risotto from the heat. The next step is called “mantecatura” . Add the grated Grana Padano cheese and butter to the rice. Stir with energy to incorporate extra air until the risotto is nice and creamy. Season to taste. Pour the hot risotto into a large baking tray and let it cool for a couple of hours until is firm. Now you can either cut the firm risotto with a ring into circles or shape it by hands. Heat a non-stick frying pan and add a spoon of veg oil or clarified butter (butter for frying). Roast the risotto for 3 to 4 minutes on each side on medium heat until it creates a lovely crispy outer crust. Turn the rice cakes over with a spatula very gently as by getting hot again the risotto will become delicate to manage. Once golden on each side serve immediately.