Risotto alla Milanese

Ingredients

• 1 cup arborio rice
• 0.5 teaspoon saffron threads
• 4 cups chicken or vegetable broth
• 1 medium, finely chopped onion
• 0.5 cup white wine
• 0.5 cup, grated parmesan cheese
• 3 tablespoons butter
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon, chopped (for garnish) fresh parsley

Instructions

1. 1

   In a small saucepan, heat the broth over low heat. Keep it warm but not boiling.

2. 2

   In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

3. 3

   Add the finely chopped onion and sauté for about 5 minutes, or until translucent.

4. 4

   Add the arborio rice to the skillet and toast it for about 2 minutes, stirring frequently until the rice is slightly translucent around the edges.

5. 5

   Pour in the white wine and cook for about 2-3 minutes, stirring until the wine is mostly absorbed.

6. 6

   Dissolve the saffron threads in a small amount of the warm broth (about 1/4 cup) and add it to the rice mixture.

7. 7

   Begin adding the warm broth to the rice, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes.

8. 8

   After about 18 minutes, taste the rice. It should be creamy and al dente. If necessary, add more broth and cook for an additional 2-5 minutes.

9. 9

   Once the rice is cooked to your liking, remove the skillet from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.

10. 10

    Let the risotto sit for a minute before serving. Garnish with chopped fresh parsley and additional Parmesan if desired.