Risotto alla Milanese

Instructions

1. 1

   Finely chop the 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 toast it for about 2 minutes, stirring constantly.

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 al dente, about 18-20 minutes.

8. 8

   Stir in the saffron-infused broth.

9. 9

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

10. 10

    Season with salt to taste and let the risotto rest for a couple of minutes before serving.