Risotto alla Milanese

Instructions

1. 1

   In a small dish, steep the saffron threads in a little hot water.

2. 2

   Finely chop the onion and gently fry it in half of the butter in a large pan until translucent.

3. 3

   Add the Arborio rice to the pan and stir until the rice is well-coated and opaque, about 1-2 minutes.

4. 4

   Pour in the white wine and stir until it has been absorbed by the rice.

5. 5

   Add the chicken stock one ladle at a time, stirring continuously, allowing the rice to absorb the stock before adding the next ladle.

6. 6

   Halfway through the stock, add the saffron and its soaking liquid to the rice and continue to add stock and stir.

7. 7

   Once the rice is al dente and the risotto has a creamy consistency, remove from heat.

8. 8

   Stir in the remaining butter and the grated Parmesan cheese until well combined and creamy.

9. 9

   Season with salt to taste and serve immediately, garnished with more Parmesan if desired.