Risotto Alla Milanese

Ingredients

Butter

4 tablespoons, divided

Onion

1 medium, finely chopped

Arborio rice

1 1/2 cups

White wine

1/2 cup

Chicken or vegetable broth

4 cups, kept warm

Saffron threads

1/4 teaspoon

Warm water

2 tablespoons (for saffron)

Parmesan cheese

1 cup, grated

Salt

to taste

Black pepper

to taste

Instructions

1. In a large saucepan, melt 2 tablespoons of butter over medium heat.
2. Add the finely chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the Arborio rice, coating the grains with the melted butter for about 1-2 minutes until slightly translucent.
4. Pour in the white wine and stir continuously until it has evaporated completely.
5. In a small bowl, dissolve the saffron threads in 2 tablespoons of warm water, letting it steep for a few minutes.
6. Add the saffron mixture to the rice, stirring well to distribute the color and flavor.
7. Begin adding the warm broth to the rice, one ladleful at a time. Stir constantly, allowing each addition to be absorbed before adding more.
8. Continue this process for about 18-20 minutes until the rice is cooked al dente and has a creamy consistency.
9. Remove the saucepan from the heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until melted and creamy.
10. Season the risotto with salt and black pepper to taste.
11. Let the risotto rest for a few minutes before serving to allow the flavors to meld.
12. Serve hot, garnished with additional Parmesan if desired.