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 stir for a few minutes until the rice is well-coated with butter.

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 constantly and allowing the liquid to be absorbed before adding more.

7. 7

   Continue this process 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 butter and grated Parmesan cheese.

10. 10

    Stir well until the cheese and butter are fully melted and incorporated.

11. 11

    Season with salt to taste.

12. 12

    Serve immediately, garnished with additional Parmesan if desired.