Risotto alla Milanese

Instructions

1. 1

   Finely chop the small onion.

2. 2

   In a large pan, melt 30g of butter over medium heat.

3. 3

   Add the chopped onion and sauté until translucent.

4. 4

   Add the Arborio rice and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.

5. 5

   Dissolve the saffron threads in a small amount of warm chicken broth.

6. 6

   Gradually add the chicken broth to the rice, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.

7. 7

   Continue adding broth and stirring until the rice is creamy and cooked al dente, about 18-20 minutes.

8. 8

   Stir in the dissolved saffron.

9. 9

   Remove the pan from heat and add the remaining 30g of butter and the grated Parmesan cheese.

10. 10

    Stir well until the butter and cheese are melted and the risotto is creamy.

11. 11

    Season with salt to taste.

12. 12

    Serve immediately, garnished with additional Parmesan cheese if desired.