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 half of the butter over medium heat.

3. 3

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

4. 4

   Dissolve the saffron threads in a small amount of warm broth and add it to the rice.

5. 5

   Begin adding the warm chicken broth to the rice, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding the next ladle.

6. 6

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

7. 7

   Remove the pan from heat and stir in the remaining butter and Parmesan cheese.

8. 8

   Season with salt to taste and serve immediately.