Risotto alla Milanese

Instructions

1. 1

   Finely chop the onion.

2. 2

   In a large pan, melt half of the butter over medium heat.

3. 3

   Add the chopped onion and sauté until translucent.

4. 4

   Add the arborio rice and toast it for about 2 minutes, stirring constantly.

5. 5

   Pour in the white wine and let it evaporate completely.

6. 6

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

7. 7

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

8. 8

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

9. 9

   Stir in the saffron-infused broth towards the end of the cooking time.

10. 10

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

11. 11

    Season with salt to taste and serve immediately.