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The finished risotto should have moist but separate grains. This is achieved by adding the hot stock a little at a time, only adding more when the last addition has been absorbed. Don't leave the risotto to cook by itself: it needs constant checking to see when more liquid is required. A Milanese risotto can be cooked in a variety of ways - but always with saffron. This version with sun-dried tomatoes has a lovely tangy flavour.

1. Heat the oil and butter in a large frying pan (skillet). Add the onion and cook for 4-5 minutes or until softened.

2. Add the rice and saffron to the frying pan (skillet), stirring well to coat the rice in the oil, and cook for 1 minute.

3. Add the wine and stock slowly to the rice mixture in the pan, a ladleful at a time, stirring and making sure that all the liquid is absorbed before adding the next ladleful of liquid.

4. About half-way through adding the stock, stir in the sun-dried tomatoes.

5. When all of the wine and stock has been absorbed, the rice should be cooked. Test by tasting a grain - if it is still crunchy, add a little more water and continue cooking. It should take 15-20 minutes to cook.

6. Stir in the peas, Parma ham (prosciutto) and cheese. Cook for 2 - 3 minutes, stirring, until hot. Serve with extra Parmesan.

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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.