Risotto alla Milanese with Cretan Graviera P.D.O.

Ingredients:
150gr Arborio rice (for risotto)
A bit of olive oil
1 small clove of garlic cut in half
50ml white wine
About 1.5 liters of hot chicken broth
1/2gr Kozani saffron
1 tablespoon cow butter
100gr  Cretan Graviera P.D.O. Kalogeraki
Salt, pepper, fresh thyme

Implementation:

Heat and keep the chicken broth warm throughout the cooking process. Choose a deep frying pan and pour in a bit of olive oil, just to cover the bottom.

Heat the olive oil over high heat and add the garlic and rice. Saute the rice together with the garlic, stirring constantly, for 2 ', taking care not to burn them. Quench with the wine and mix well with a wooden spoon, until the alcohol evaporates. Lower the heat a bit and add salt and pepper

Put the hot broth in the pan little by little, stirring constantly, until the rice softens and starts to boil.

Be careful not to dry the risotto at all. 2΄before removing the risotto from the heat, add the butter and the Creta Graviera P.D.O. Kalogeraki grated and stir lightly, until they melt and help the risotto to thicken.

Tip: Serve with black pepper and fresh thyme.