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 cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.

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 creamy and cooked al dente, about 18-20 minutes.

8. 8

   Stir in the dissolved saffron.

9. 9

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

10. 10

    Season with salt to taste.

11. 11

    Serve immediately, garnished with additional Parmesan if desired.