Risotto alla Milanese

Instructions

1. 1

   Warm the beef stock in a saucepan over low heat.

2. 2

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

3. 3

   Add the finely chopped onion to the pan and sauté until it is translucent, about 2-3 minutes.

4. 4

   Stir in the Arborio rice and cook for about 1 minute to toast the rice, making sure it's well-coated with the butter.

5. 5

   Pour in the white wine and cook, stirring, until the wine has mostly evaporated.

6. 6

   Add a ladle of warm beef stock to the rice and stir until the stock is absorbed. Continue adding stock one ladle at a time, allowing the rice to absorb the stock before adding more.

7. 7

   Crush the saffron threads in a small dish and dissolve them in a little bit of the warm stock. Add this to the risotto.

8. 8

   Continue cooking and adding stock until the rice is al dente and the risotto has a creamy consistency, which should take about 18-20 minutes.

9. 9

   Remove from heat and stir in the remaining butter and the grated Parmesan cheese until well combined.

10. 10

    Season with salt to taste and serve immediately, garnished with additional Parmesan if desired.