Risotto Milanese

Method

1. Bring the stock up to a gentle simmer in a pan. Transfer 3 tbsp stock into a small bowl, add the saffron, then set aside for 5 minutes.
2. In a large frying pan, gently heat the oil and butter over a medium heat, then add the onion with a pinch of salt. Fry gently for 8-10 minutes until soft. Add the rice and stir for about 5 minutes until translucent, then pour in the wine. When the wine has been absorbed by the rice, stir through the saffron-infused stock.
3. Start adding the hot stock, a ladleful at a time, stirring between each addition and making sure that most of the stock has been absorbed by the rice before adding the next ladleful. While adding the stock, continue to stir and scrape the bottom of the pan, mixing well to allow the rice to release its starch and create a thick, creamy risotto (about 20-25 minutes). The risotto is ready when the rice is soft but still slightly al dente (firm to the bite).
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4. Take off the heat and stir through the lemon thyme, lemon zest and juice, cream cheese and parmesan. Taste and season, then divide among 4 bowls. Serve scattered with the extra thyme.