Risotto alla Milanese

Instructions

1. 1

   Heat the chicken broth in a saucepan and keep it warm over low heat.

2. 2

   In a large pan, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent.

3. 3

   Add the Arborio rice to the pan and stir for about 2 minutes until the rice is well-coated and slightly toasted.

4. 4

   Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.

5. 5

   Add the saffron threads to the warm chicken broth.

6. 6

   Begin adding the chicken broth to the rice, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.

7. 7

   Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

8. 8

   Remove the pan from heat and stir in the remaining butter and grated Parmesan cheese. Season with salt to taste.

9. 9

   Serve the risotto hot, garnished with additional Parmesan cheese if desired.