Risotto alla Milanese

Instructions

1. 1

   In a small bowl, steep the saffron threads in a little hot water, set aside.

2. 2

   In a saucepan, keep the chicken stock warm over low heat.

3. 3

   In a separate large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until it is translucent, about 5 minutes.

4. 4

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

5. 5

   Pour in the white wine and stir until it is fully absorbed by the rice.

6. 6

   Add the warm chicken stock to the rice one ladle at a time, stirring continuously, until the liquid is absorbed before adding more.

7. 7

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

8. 8

   Once all the stock has been absorbed and the rice is al dente, remove from heat.

9. 9

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

10. 10

    Season with salt to taste and serve immediately.